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Spring Bouquet Cocktail

INGREDIENTS

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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