Fields of Gold

Adapted by
February 2012
Yield: 1 Cocktail


Chamomile-infused Vermouth
1 375-milliliter bottle dry vermouth
1 chamomile tea bag
Honey Syrup
½ cup honey
½ cup hot water
To Assemble and Serve
2 ounces No. 209 gin
½ ounce chamomile-infused vermouth
½ ounce honey syrup
½ ounce lemon juice


For the Chamomile-infused Vermouth:

Infuse the bottle of dry vermouth with the chamomile tea bag. Allow to sit at least overnight. Remove tea bag and refrigerate the vermouth to store.

For the Honey Syrup:

Combine the honey and hot water (any amount, in equal parts, will work); stir to dissolve honey completely. Store in a squeeze bottle.

To Assemble and Serve:

Combine the gin, Chamomile-infused Vermouth, Honey Syrup, and lemon juice in a cocktail shaker and shake well. Strain into a chilled martini glass and garnish with a sprinkle of fennel pollen.