A summery whiskey-centric variation on a Mai Tai with 🍍 and chamomile The floral notes from the chamomile work really well with the softer Old Overholt rye and the tropical pineapple while the bit of overproof bourbon adds a bit of spice, the dry orange liqueur and orgeat add nuanced sweetness and the lemon needed acidity 1.5 oz Chamomile-infused Old Overholt Rye (1/4 Cup Chamomile Tea for a 750 mL bottle for 90 minutes with occasional stirring) .5 oz Overproof Bourbon (Old Grand-Dad 114) .75 oz Fresh Lemon Juice .5 oz Pineapple Liqueur (Giffard, can probably sub pineapple gomme syrup) .5 oz Orange Curaçao (Dry Orange Liqueur with brandy base) Barspoon Orgeat Barspoon Rich Simple Syrup (2:1) 1 dash Angostura Bitters Shake with ice and strain into a chilled double rocks glass with a few ice cubes. No garnish