Claire Beauchamp, an Outlander-inspired cocktail.

Note: Because Outlander is also a series on Starz, I'm keeping these posts as spoiler-free as possible. I'll be including some book-quotes to illustrate my points, but I promise not to reveal anything plot-related. Because I care about you.

Claire Beauchamp is the heroine of the Outlander series by Diana Gabaldon, and is a damn breath of fresh air as far as female characters go. She's smart, stubborn, funny, fierce, and entirely imperfect. No shrinking violet, she's the leading woman you want to root for. Of course she's pretty, but not much fuss is made about that. Her sexy mind and a talent for medicine make her special. She's a little rough around the edges. Sure, she's got love interests, but she is a whole human being with or without a man. I like that about her, and I hope that continues to be the case on the show.

Claire's talent for identifying, making and administering medicine-- and in particular her knowledge of plants-- comes in handy many times throughout the series, so I knew it must be represented in her drink somehow.

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"The herb garden, valuable repository of healing and flavors that it was, was cradled in an inner courtyard, large enough to allow for sun, but sheltered from spring winds, with its own wellhead. Rosemary bushes bordered the garden to the west, chamomile to the south, and a row of amaranth marked the north border, with a castle wall itself forming the eastern edge, an additional shelter from the prevailing winds. I correctly identified the green spikes of late crocus and soft-leaved French sorrel springing out of the rich dark earth. Mrs. Fitz pointed out foxglove, purslane, and betony, along with a few I did not recognize." (Outlander, ch. 2)

"I turned away without speaking and went to busy myself with tidying the small pots and packets of medicines on the side table. I arranged them into small groups, sorted by function: marigold ointment and poplar balm for soothing, willowbark, cherry bark and chamomile for teas, St. John's wort, garlic, and yarrow for disinfection". (Outlander, ch 38)

Whisky is also an important consideration when it comes to Claire, for two reasons: 1. She likes it (duh), 2. A part of her anatomy resembles it (her eyes, perverts):

"... [She was] Inhaling the whiskey fumes with rapture." (Dragonfly in Amber, ch 2)

"Her face was flushed from the whiskey, and her eyes were the most unusual light golden-brown color, he thought-- like amber in crystal." (Dragonfly in Amber, ch 2)

"[Claire's eyes are] the color of verra fine whisky, wi' the sun shining through them from behind. I thought this morning they looked like sherry, but I was wrong. Not sherry. Not brandy. It's whisky. That's what it is." (Dragonfly in Amber, ch 6)

An important side note about whisk(e)y:  The spelling whisky is generally used in Scotland, England, Wales, Canada, and Japan. Whiskey is more common in Ireland and the United States. Scotch is the type most often referred to in the series, and therefore the spelling is sans e. Bourbon, rye, Irish, Scotch, etc. are all types of whisk(e)y, but they are all unique in their ingredients and production. More on that in a future blog post. For now, remember: Scotch = whisky.

Scotch purists often shudder whenever it's diluted with anything other than water. I get that. It's a beautiful, complex spirit that doesn't need anything, really. That complexity can intimidate home bartenders a bit, but it's really like any other spirit: Find the right one for the task at hand. Make sure the whisky you choose for this isn't too smoky-- I recommend a blended scotch (I used Monkey Shoulder in the original recipe) or a speyside single malt like a Glenfiddich. No need to get too fancy here. 

I'd recommend this drink even if you aren't normally a whisk(e)y believer. Claire's drink is a little sweet, a little tart, and pretty without being prissy. 

 
 

Claire Beauchamp

You'll need:

  • 2 oz scotch. You don't need a fancy whisky, here. I don't recommend anything too peaty unless you prefer something smoky-savory. Take a look at this thread for more scotch suggestions.
  • 1-2 oz Chamomile cordial, depending on your preferred sweetness {instructions below}
  • 1/2 apricot
  • 1/2 lime, cut into two wedges
  • Chamomile flowers {optional, but pretty}
  • A pinch of sea salt
  • Club soda (optional-- can be served on the rocks without)

In your shaker: Squeeze lime juice over ice and throw in the wedges. Toss the apricot and a few chamomile flowers in as well if you've got 'em. Muddle away until the fruit is pulverized and juicy.

Add the chamomile cordial to your shaker and

Pour the scotch + chamomile cordial into the shaker, add a pinch of sea salt (the secret ingredient) and stir well getting everything all nice and cold. Take a taste test. Is it sweet enough? A little bitter? This will determine if you need to adjust your cordial. My apricot wasn't particularly sweet, so I added a little more cordial to balance the tartness of the lime. 

Secure the lid on your shaker and give it a vigorous shake until frosty, about 15 seconds. Strain into a rocks glass over ice. Top with just a bit of club soda (optional).

Garnish with chamomile if you've got it. If not: A lime twist would work nicely.

 
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Chamomile Cordial

  • 2 tablespoons fresh chamomile flowers, 1 tbsp dry chamomile, or one tea bag {just make sure it's only chamomile}
  • 1 cups boiling water
  • 1 cup honey or agave

Deposit your chamomile into a tea ball or create a little baggie for it from some cheesecloth or coffee filter & twine. I used a little mesh tea steeper.

Pour boiling water over the herbs and let steep for one hour. It'll be kinda bitter if you taste it at this point.

Stir in honey or agave, adjusting to your desired level of sweetness. This should tone-down the bitterness of the chamomile, but you should still get a slightly bitter note. Remember: Bitterness adds balance to cocktails. We like that.

Allow cordial to cool before using. Use in cocktails such as the one above, or use a couple ounces + sparkling water for a refreshing soda.

 

 

Updated 6/27/2018 with new photographs and recipe adjustment.