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The rich and sweet fennel from our seasonal Strawberry-Fennel syrup compliments the anise notes in the absinthe, as well as the herbal qualities of the gin.  The Thai bitters bring it all together.  Drink it down quickly, while it is still ice-cold.

1 1/2 oz. gin
1/2 oz. Lillet blanc
1/4 oz. absinthe
1/2 oz. Royal Rose Strawberry-Fennel Syrup
1/2 oz. fresh lemon juice
1/2 dropper-full Bitter End Thai bitters

Combine ingredients with ice and shake vigorously.  Strain into a chilled cocktail glass.  Garnish with a lemon twist.

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