Combine all ingredients into tin shaker. Muddle ginger. Add ice, shake vigorously, then fine strain into collins glass. Add fresh ice and garnish.

*To Create Chamomile Infused Syrup / Makes 750ml – Combine 2 cups water into a medium size saucepan. Bring to a boil, then turn down to a simmer for 5 min and add 1/2 cup dried chamomile blossoms. Allow mixture to steep for 15-20 min, then fine strain contents into another medium size saucepan. Bring to boil, then add 2 cups white granulated sugar (equal parts), stirring occasionally until fully dissolved. Remove from heat, and let cool. Once cool, transport syrup to a container with a lid and store in refrigerator. Good for 2-3 weeks.