Enjoy the floral refreshment and immunity-boosting herbs in this non-alcoholic cocktail inspired by Curious Elixir No. 3. We made this one with our favorite technique from mixographer Dave Wondrich, the oleo saccharum, where sugar magically draws citrus oil into itself.
32 oz water
4 tbs dried lavender (or 8 lavender tea bags)
2 tbs dried chamomile (or 4 chamomile tea bags)
2 tbs dried echinacea (or 4 echinacea tea bags)
1 tsp sea salt
1/8 cup coconut sugar (substitute honey)
1/2 bunch fresh mint (or dried to taste)
16 oz club soda
1. Prepare oleo saccharum: Add the peels of the lemons and 12 mint leaves to the coconut sugar in small bowl. Mix with a spoon and press lemon peels and mints into sugar. Cover with towel or plastic wrap for at least one hour, then mix and press again with spoon.
2. Bring 32oz of water to a boil in a medium pot. Reduce heat to simmer. Remove herbs from tea bags if needed and add to pot, and stir thoroughly in both directions. Add sea salt and stir again. Kill heat.
3. Add oleo saccharum to herbal tea, stir for 30 seconds and let sit for 20 minutes. Strain, pressing herbs with spoon to release as much liquid as possible, and chill.
Pour 6 oz of Lavender Lemonade on the rocks in a Collins glass with a lemon wheel and fresh mint.
Enjoy the floral refreshment and immunity-boosting herbs in this non-alcoholic cocktail inspired by Curious Elixir No. 3.