3 Thai basil leaves
2 ½ fl oz Dolin dry vermouth
½ fl oz Bénédictine
1 tsp Cyril Zangs 00 apple cider eau-de-vie
4 dashes absinthe
lemon twist for garnish
In a shaker, gently muddle the basil.
Add the remaining ingredients except the lemon twist and shake with ice.
Double strain into a chilled Nick & Nora glass. Express the lemon twist over the drink, then place it in the drink.