Gin Daisy à la Paul

Adapted by StarChefs.com
April 2013
Yield: 1 Cocktail

INGREDIENTS:

1½ ounces Bols Barrel-aged Genever
¾ ounce apricot eau de vie
½ ounce Combier Kummel
1 ounce lemon juice
½ ounce pistachio syrup
5 dashes Pernod absinthe
cucumber soda
whole nutmeg

METHOD:

In a Toby Shaker, combine the Genever, eau de vie, Combier Kummel, lemon, pistachio syrup, and absinthe. Add ice and shake vigorously. Strain into an ice-filled moustache cup and top with cucumber soda. Garnish with freshly grated nutmeg.