Make the Beija Flor
In a cocktail tin filled with ice, combine all ingredients and shake until chilled. Strain into a rocks glass over fresh ice. Top with velvet falernum foam (see note) and grated cinnamon.
Make the cinnamon-clove Campari
In an airtight container, combine all ingredients. Set aside for 24 hours, then strain out solids and return Campari to bottle.
Make the Rooibos Tea Syrup
In a medium pot, combine sugar with 4 cups water and heat until sugar dissolves. Steep rooibos tea bags in simple syrup for 30 minutes, then remove and discard.