- 1/6 Bacardi Rum
- 1/6 Anisette
- 1/6 Gomme Syrup
- 1/3 Canadian Club Whisky
- 1 Dash Angostura Bitters
- 1 Dash Orange Bitters
- 3 Dashes Absinthe
Shake well and strain into cocktail glass. Squeeze lemon peel on top.
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