To make the syrup: peel the rind off of one lemon taking care to not peel too much of the white pith (very bitter), save the rest of the lemon. Add the peel, chamomile, sugar and water to a small saucepan and simmer until the sugar as dissolved. Let the syrup steep until cool. Blend the syrup and strain through a mesh strainer. Keep in an airtight container until ready to use. Syrup will last 1 week.

To make the cocktail: In a cocktail shaker add gin, syrup, egg white and the juice from the lemon that was peeled earlier for the syrup. Place the lid on the shaker and shake for 30 seconds. Remove the lid, add a little ice, replace the lid and shake for another minute (yes, a full minute). Double strain the cocktail and distribute evenly into two chilled 7 oz coupe glasses. Top each cocktail with 2-3 oz of sparkling wine or prosecco. The effervescence helps bring the egg white froth to the top. Garnish with extra lemon peel.