Igloo

Use 2:1 rich simple syrup for its listed portion.

Chill a cocktail coupe in advance to ensure optimal serving temperature.

Prepare a lemon zest twist for garnish by carefully cutting a strip of zest from a fresh lemon.

Combine Hayman's London Dry Gin, Rothman & Winter Crème de Violette, freshly squeezed lemon juice, rich sugar syrup, Giffard Peppermint Pastille crème de menthe, La Fée Parisienne absinthe, and chilled water (if not using wet ice) in a cocktail shaker.

Shake the mixture vigorously with ice until well chilled.

Fine strain the cocktail into the pre-chilled coupe glass.

Express the lemon zest twist over the surface of the drink to release its essential oils, then use it as a garnish.