A refreshing Beer cocktail/Collins riff from Alba Huerta of Houston’s excellent Julep The chamomile notes from the gin (either via infusion or from the chamomile notes in the coastal mountain fynbos used in the South African Inverroche gin) soften the juniper notes a bit while still bringing plenty of flavor and a pleasant aroma while the pineapple/lime lend nuanced tart flavor that is complemented by the dry hard cider’s subtle apple notes and effervescence 1.5 oz Chamomile-infused Gin (use ratio of 1 oz dried chamomile buds per 1L gin (can scale down) and place together in non-reactive container for 3 hours before straining; can also sub the tasty, chamomile/floral Inverroche Verdant Gin) .5 oz Fresh Lime Juice .5 oz Fresh Pineapple Juice .5 oz Simple Syrup (1:1) Shake with ice and strain into a chilled Collins glass with ice cubes. Top with 1.5 oz of hard cider. Garnish with a few dried chamomile buds