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

*For Chamomile Infused Syrup / Makes 1L – Bring 2 cups of water to a boil in a medium saucepain. Lower to a simmer and add 2 cups white granulated sugar, stirring until fully dissolved. Remove from heat and add 1/2 cup dried chamomile blossoms. Allow mixture to steep for 15 - 20 min. then fine strain into a glass container with lid and refrigerate. Good for 2 - 3 weeks if stored properly.