Build ingredients into cocktail shaker, Shake & strain into coupe glass

Chamomile infused – Lemon juice

1. Juice 10-12 large lemons into sauce pan
2. Add 2 bags of Tazo Chamomile tea
3. Bring to a low simmer, and steep for 10 minutes, or until the aroma is vibrant
4. Double strain into a container to get rid of any lemon pulp.

Vanilla Bean Simple Syrup

1. Add equal parts sugar and water to sauce pan (1.5 cups)
2. Simmer mixture into simple syrup
3. While simple is boiling, Carefully harvest 3 pods of Neilsen-Massey Vanilla Beans, making two long incisions along the vanilla, cutting each pod into 4 long ribbons.
4.  Add the vanilla bean paste & ribbons created from the pod shells into the simple and boil 5-7 minutes.
5. During boiling add in 6 bar spoons of Nielsen-Massey Vanilla Extract
6. Remove pods from mixture and save for garnish step
7. Remove from heat, and let cool before storing

Garnish: Dehydrated Lemon Zest & Dehydrated Vanilla Pod

Dehydrated Vanilla Bean Garnish

Place candied vanilla bean in air fryer, toaster oven, or oven (I used my air fryer which has a dehydration setting) on 120 degrees for 4 hours and remove 

Dehydrated Lemon Zest

Zest 3-4 large lemons

Place in air fryer on 120 degrees for 2 hours

Glassware: Coupe