METHOD:
For the Chamomile-infused Vermouth:
Infuse the bottle of dry vermouth with the chamomile tea bag. Allow to sit at least overnight. Remove tea bag and refrigerate the vermouth to store.
For the Honey Syrup:
Combine the honey and hot water (any amount, in equal parts, will work); stir to dissolve honey completely. Store in a squeeze bottle.
To Assemble and Serve:
Combine the gin, Chamomile-infused Vermouth, Honey Syrup, and lemon juice in a cocktail shaker and shake well. Strain into a chilled martini glass and garnish with a sprinkle of fennel pollen.
