Cucumber Chamomile Liqueur

Nature’s Swelter Combatant.

The name of this liqueur truly says it all. Sweet, herbal chamomile flowers paired with cool, refreshing cucumber. Whether it’s served chilled or mixed in a cold cocktail, this liqueur will quickly become a mainstay in your ever-growing defense against the dog days of summer.


First, you’ll need: 6 oz. Everclear®, 7 oz. purified water, ¼ cup dried chamomile flowers, ¼ cup chopped English cucumbers and 13 oz. simple syrup. If you don’t have simple syrup on hand or want to make your own, check out our simple syrup instructions.

Start by blending Everclear, water and chamomile flowers in a quart-sized container. Seal and let steep for 1 to 2 hours, tasting the infusion every half hour.

Once infused to taste, remove the chamomile and add the freshly chopped English cucumbers. We use the thinner English cucumber because of its sweeter flavor profile. They should be available at your local grocer. Seal and let steep in a cool, dry place for 24 hours.

Once it’s fully infused, strain out cucumbers and other sediment with a coffee filter. Then combine the strained infusion with a 1:1 ratio of simple syrup (13 oz.) and stir.

After the mixture is fully blended, it’s ready to bottle and enjoy. Check out our Every Garden recipe to get better acquainted with your newly made Cucumber Chamomile Liqueur.


6 oz. EVERCLEAR® Grain Alcohol
7 oz. Purified water
¼ cup Dried chamomile flowers
¼ cup Chopped English cucumbers
13 oz. Simple syrup


  1. Blend Everclear®, water and chamomile flowers in a quart-sized container.
  2. Let steep for 1 to 2 hours, tasting every half hour.
  3. Once steeped, remove chamomile and add cucumbers.
  4. Steep in a cool, dry place for 24 hours.
  5. Strain out cucumbers and blend with simple syrup.
  6. Bottle, store and enjoy.
Prep: 2 min. Steep: 26 hrs.
Yield: 24 oz.
Ted Kilgore

Make It Your Own’s in-house mixologist, Ted Kilgore, is a 17-year veteran of the bar and spirits world. Passing the B.A.R. with BAR Ready certification in 2007, he is now proprietor and Beverage Director at Planter’s House in St. Louis.