Snake-Bit Sprout Cocktail

Bubbly and floral with a tropical zing, this gin drink is festive and refreshing any time of year.

Serves
1
Time
5 minutes, plus steeping

JOHNNY LUU

By Alba Huerta

Published on February 12, 2025

Created by Alba Huerta of Houston’s acclaimed cocktail bar Julep, this fragrant chamomile-infused gin cocktail was served at SAVEUR’s Issue 203 launch party. Lighthouse Gin—a bright and balanced, citrus gin from New Zealand—shines alongside fresh lime and pineapple, while an effervescent topper of sparkling cider makes this a refreshing and festive serve for any season. Don’t forget to garnish with a few pineapple fronds, a timeless symbol of hospitality in the American South.

Featured in “Toasting SAVEUR’s Latest Issue in Houston, a Culinary Destination on the Rise.”

Ingredients

For the chamomile syrup:

½ cup sugar
2 Tbsp. dried chamomile flowers, or 4 chamomile tea bags

For the cocktail:

1½ oz. Lighthouse Gin
½ oz. fresh lime juice
½ oz. pineapple juice
1½ oz. dry sparkling cider
2 fresh pineapple fronds, for garnish

Instructions

Step 1

Make the chamomile syrup: In a small heatproof bowl, stir together the sugar and ½ cup of boiling water until the sugar is dissolved. Stir in the chamomile. Cover and set aside at room temperature until the syrup is potent with chamomile fragrance, at least 4 hours, or up to 12. Strain, then use immediately or transfer to an airtight container and store in the fridge for up to 1 month.

Step 2

Make the cocktail: To a cocktail shaker filled with ice, add the gin, ½ ounce chamomile syrup (save the rest for more cocktails or another use), lime juice, and pineapple juice. Shake well to chill, then strain over ice into a collins glass. Top with sparkling cider, garnish with pineapple fronds, and serve.

Make the chamomile syrup: In a small heatproof bowl, stir together the sugar and ½ cup of boiling water until the sugar is dissolved. Stir in the chamomile. Cover and set aside at room temperature until the syrup is potent with chamomile fragrance, at least 4 hours, or up to 12. Strain, then use immediately or transfer to an airtight container and store in the fridge for up to 1 month.
Make the cocktail: To a cocktail shaker filled with ice, add the gin, ½ ounce chamomile syrup (save the rest for more cocktails or another use), lime juice, and pineapple juice. Shake well to chill, then strain over ice into a collins glass. Top with sparkling cider, garnish with pineapple fronds, and serve.