YIELD: Makes 1 cocktail


1/2 tsp. – allspice, whole

1/2 tsp. – pink peppercorns, whole

1/2 tsp. – cinnamon bark

1 1/2 cups – filtered water

5 g. – chamomile flowers, or 1 chamomile tea bag

2 tsp. – buckwheat honey

1 1/2 oz. – rum


Before toasting spices, lightly crack with a mortar and pestle, or on a cutting board by tapping with the end of a rolling pin

Toast allspice, pink peppercorns and cinnamon bark in an ungreased pan/skillet on low heat until aromatic, about 2-3 minutes

Pour filtered water directly into pan over toasted spices and bring to a simmer over medium heat; simmer for 5 minutes 

Add chamomile flowers or tea bag and steep for five minutes 

Combine buckwheat honey and rum in mug 

Strain spiced chamomile tea and pour into mug containing buckwheat honey and rum; stir to combine 

Garnish with a cinnamon stick, if desired 

Recipe courtesy of mixologist Julia Momose, made for the National Honey Board

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