|1||oz||Rye, Old Overholt (Chamomile-infused)|
|1||oz||Bianco Vermouth, Dolin|
|1||twst||Cucumber (as garnish)|
Stir with plenty of ice. Strain to a chilled coupe glass. Garnish with a cucumber ribbon
Chamomile infusion: 150 ml rye to 1 gram loose chamomile tea. Stir well and let it infuse for 1 hour. Stir occasionally. Filter through a cheesecloth-sieve.