Spring Bouquet Cocktail

INGREDIENTS

• 1/2 c. honey
• 2 bags chamomile tea
• 1/2 c. water
• 2 oz. pink grapefruit juice
• 1 1/2 oz. applejack
• 1/4 oz. rosewater
• 3 drops lavender bitters
• 1/2 oz. fresh lime juice
• 1/2 oz. elderflower liqueur
• 1/2 oz. honey simple syrup
• Edible flowers

DIRECTIONS

1. Combine honey, chamomile tea, and water in a small pot. Bring to a boil and cook until honey is dissolved; let cool. Discard tea bags. 
2. Combine pink grapefruit juice, applejack, rosewater, lavender bitters, fresh lime juice, elderflower liqueur, and honey simple syrup in a cocktail shaker. Top with ice and shake to chill. Strain into a coupe glass. Garnish with a bouquet of edible flowers.

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