Add all ingredients into a mixing glass with ice and shake.
Strain into a chilled cocktail glass.
Garnish with 3 dried organic rosebuds.
*EO chai-infused sweet vermouth: Add 4 green cardamom pods, 4 cloves, 1 cinnamon stick and 1 piece (1/2 inch) of ginger to a small saucepan and cook over medium heat for 2 minutes. Add 1 tbsp chai or black tea and 2 cups Cinzano rosso vermouth. Bring to a low boil and cook for 2 minutes. Remove from the heat and allow to cool completely. Add the remaining vermouth and strain the mixture through cheesecloth. Bottle and store at room temperature.