Recipes

½ t allspice, whole

½ t pink peppercorns, whole

½ t cinnamon bark

1 1/2 c - filtered water

5 g chamomile flowers, or 1 chamomile tea bag

2 t buckwheat honey

1 ½ 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. YIELD: Makes 1 cocktail