We made camomile bourbon a while back, and, for some reason, decided to use it in a Camomile Manhattan. Look, we were young, experimenting, and a little obsessed with Manhattans.
Anyway, some months later, having run out of regular bourbon (shock-horror indeed), we tried the camomile-infused version in a Whiskey Sour. What a revelation.
It turns out that the light floral notes of camomile-infused bourbon play exceptionally well with the citrus of a classic whiskey sour, making a refreshing modern twist on the recipe that Jerry Thomas used in 1862 - a teaspoon of sugar, a little water, the juice of half a lemon and a wineglass of whiskey.
In fact the lemon and the camomile work so well together we almost despair a little that we didn't think of this in the first place. But better late than never, eh?