Angel Negrín (THE barman in Birmingham, AL and my mentor) made this for me at Lou's Pub. He got the recipe from Toby Maloney at The Violet Hour in Chicago. Angel likes to remind me that this drink is "very healthy."
1.5 oz Gin (Greenhook, Plymouth or Mayfair)
1.25 oz Honey Syrup
0.75 oz Lemon juice
Several drops of Pernod or Absinthe
Several dashes of Regans' Orange
Combine ingredients in shaker with ice. Shake the hell out of it. You want the top to foam. Strain into coupe.
Variation: it makes a great fizz with a few dashes of Peychaud's on top!
This drink has been a hit at all the parties I've done this Autumn and Holiday Season. If you do it right the anise flavour sits nicely in the back and honey/citrus is up front.