Fill glass with ice, add the Isle of Bute Oyster gin and syrup, top with tonic and stir before garnishing with sliced chilli and ginger.
For Damiana Flower Syrup: Pour boiling water over the flowers and simmer for 10 minutes.
Leave to infuse for an hour and then strain into a saucepan.
Add equal amount of white sugar to the saucepan, then heat to dissolve sugar.
Simmer for 5 minutes then let cool and use in cocktail.
