Camomile and Bergamot Tonic

teas.co.uk · 12 min · Serves 1

You'll need

• 4 Loyd Pure Camomile pyramid bags
• 200ml just boiled water (for the camomile concentrate)
• 1 tsp bergamot syrup (recipe below) or a fine substitute of lemon syrup with a pinch of Earl Grey leaf
• 150ml premium Indian tonic water, well chilled
• A long strip of unwaxed lemon peel
• A small sprig of fresh thyme
• Plenty of cubed ice for the highball glass
• For the bergamot syrup: zest of 1 bergamot (or substitute zest of 1 lemon plus 1/4 tsp loose Earl Grey leaf), 50g caster sugar, 50ml water

Method

1. Drop the four camomile bags into a small jug and pour over the 200ml just boiled water. Steep for ten full minutes, lift the bags out, then slide the jug into the freezer for ten minutes to cool it down quickly.
2. While it cools, make the bergamot syrup. Put the bergamot zest, sugar and water in a small pan and bring to a gentle simmer.
3. Simmer for five minutes, stirring once or twice, until the syrup is clear and smells strongly of the zest. Strain into a small jar; it keeps in the fridge for a fortnight.
4. Fill a chilled highball right to the top with ice cubes. Use proper cubes rather than crushed, which would water the drink down within a minute.
5. Pour 100ml of the cooled camomile concentrate over the ice, add a teaspoon of the bergamot syrup, and give it one gentle stir to combine.
6. Top with the chilled tonic, pouring down the back of a bar spoon to keep as much fizz as you can.
7. Pinch the strip of lemon peel skin side down over the glass to release its oils, drop it in, and tuck a sprig of thyme alongside.
8. Serve straight away. It holds its shape for about ten minutes before the ice starts to soften the tonic's edge.

Recipe: https://teas.co.uk/recipes/camomile tea/camomile and bergamot tonic/