Prep: 10 minutes plus standing and cooling • Cook: 3 minutes • Serves: 1
1 cup water
3 bags chamomile tea
1/4 cup (2 ounces) bourbon whiskey
1-1/2 tablespoons (3/4 ounce) fresh lemon juice
1 tablespoon (1/2 ounce) apricot brandy, apricot-flavored liqueur or orange-flavored liqueur
1 dash bitters
1/4 cup (2 ounces) pale ale
Tarragon sprig for garnish (optional)
In a small saucepan, stir sugar and water; heat just to boiling over high heat. Reduce heat to medium-low; simmer 3 minutes or until clear, do not stir. Add tea bags; cover and let steep 15 minutes. Remove and discard tea bags; cool. Transfer chamomile syrup to glass container; cover and refrigerate up to 2 weeks.
Fill cocktail shaker with ice; add bourbon, lemon juice, apricot liqueur, bitters and 1-1/2 tablespoons chamomile syrup. Shake and strain into 12-ounce glass with 1 large ice cube. Top with pale ale; stir gently and garnish with tarragon sprig, if desired.