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The Cybele Add to ...

Mixologist Justin Taylor, head bartender at Yew Bar in the elegant Four Seasons Hotel Vancouver, created this cocktail, perfect for Mother's Day, with his own mom in mind.

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2 ounces camomile-infused vodka

1 ounce honey water (made from one part honey to one part water)

1 ounce freshly squeezed lemon juice

1 ounce pasteurized egg whites

¼ ounce crème de cassis


Prepare the camomile-infused vodka in advance by adding five camomile tea bags to a 26-ounce bottle of vodka poured into a vessel with a lid. Let steep for 24 hours before removing the tea bags. When ready to make the cocktail, take all the ingredients and mix together in a Boston shaker. Add ice and shake vigorously until foamy, about 30 seconds. Strain and pour slowly into a chilled Champagne coupe, top with a pink flower and serve.

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