Bergen Street
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1 ounce Plymouth Gin
1-ounce Aquavit
3/4 ounce vanilla syrup
3/4 ounce fresh juice from 1 to 2 limes
1/4 ounce Galliano
1 teaspoon Absinthia Absinthe
Vanilla Syrup:
2 cups water
2 cups sugar
1 vanilla bean
For the vanilla syrup: Split and scoop the vanilla bean pod lengthwise. Bring water to a boil, add sugar and vanilla bean. Stir well, reduce heat to low, and simmer for 10 minutes, stirring occasionally. Let cool completely, then strain out solids and keep sealed for up to 1 week.
For the cocktail: combine the gin, aquavit, vanilla syrup, lime juice, Galliano, and absinthe in a cocktail shaker filled with ice. Shake 15 seconds, until well chilled. Strain into a coupe glass and serve.