Recipe shared from Cassie Winslow's Floral Libations cookbook.
In a small saucepan, stir together the orange juice, orange zest, 1 chamomile tea bag (or chamomile flowers, if using), sugar, and 1/2 cup filtered water and cook over medium heat. Simmer until the sugar has completely dissolved and the mixture has thickened, about 5 minutes. Remove from heat and set aside to cool completely.
Once cooled, strain through a fine mesh strainer into a airtight container. This will keep for one week in the fridge.
In a large mug, stir together 1 Tbsp simple syrup, boiling water, brandy, and lemon juice. Add chamomile tea bag and let steep for 5 minutes. Remove tea and garnish with a lemon wedge and rosemary. Serve right away.