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.
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.