Steep 1 tablespoon dried chamomile flowers in 4 oz (120 ml) just-off-boil water for 5 minutes, then strain. Chill until cool. Use 1 oz of this strong infusion per cocktail. Alternatively use concentrated chamomile tea bags prepared to the same strength and cooled.

Build & shake

Combine ingredients

In a cocktail shaker, add 2 oz gin, 1 oz cooled chamomile infusion, 0.75 oz Ambrato/amber vermouth, 0.5 oz fino sherry, 0.5 oz apricot eau-de-vie, 0.25 oz simple syrup, 0.25 oz fresh lemon juice, 2 dashes orange bitters and 0.25 tsp olive brine.

Add ice and shake

Fill the shaker with fresh ice and shake vigorously for 12–15 seconds until well-chilled and slightly diluted.

Strain & finish

Double strain (through a fine mesh and into a chilled coupe or martini glass) to remove any tiny ice shards and botanical solids. If you prefer a slightly silkier texture, fine strain into the glass.

Express the lemon twist over the drink to release oils, rim the glass with the peel, then drop the twist in.

Skewer the green olive and rest it on the rim or drop into the drink. If desired, sprinkle a pinch of dried chamomile flowers on top for aroma.

Optional adjustments & notes

If the cocktail tastes too sweet, reduce the simple syrup to 0.125 oz. If it needs more savory/umami lift, add another 1/8 tsp olive brine. For a more herbaceous chamomile note, increase the chamomile infusion to 1.25 oz and reduce gin by 0.25 oz to keep balance.

To prepare multiple servings: multiply ingredient quantities by number of servings and stir/shake in batches. Keep chamomile infusion chilled and covered.