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• Pernod Absinthe Rinse  
• 1oz. Conniption Navy Strength Gin  
• 1oz. Lillet Blanc  
• ½ oz. Pierre Ferrand Dry Curaçao  
• ½ oz. Spiced Cranberry Syrup  
• 1oz. Lime Juice  
• 1oz. Nina’s Thé de Marie Antoinette  Whole Milk (Clarification) 
• Homemade Lime Jello-Pernod Absinthe Ice Cube

Mix ingredients together and shake.

Rinse a Nick & Nora glass with absinthe and discard excess. Pour milk clarified cocktail into the glass and garnish with the Lime Jello-Pernod Absinthe Ice Cube. 

Spiced Cranberry Syrup: In a medium saucepan, bring the 1 cup water, 1 cup sugar, 2 cups cranberries, 2 whole star anise, 2 whole cinnamon sticks, 1 tsp whole allspice, and 1 tsp whole cloves to a boil. Boil for 4-5 minutes, or until cranberries start to burst and the syrup is a rich red color. Set aside to cool. Once cooled, strain syrup through a fine-mesh strainer and discard cranberries, star anise, cinnamon sticks, allspice, and clove.