|Angostura bitters||10 Drop|
|Brown curacao||1 Teaspoon|
|Brandy||1 1⁄3 Fluid Ounce (1/3 gill)|
|Lemon peel juice||1 Dash|
|Cracked ice||1⁄2 Cup (8 tbs) (1/2 tumblerful)|
1) With ice chips, fill half the tumbler.
2) Add a dash of Pernod along with the Angostura Bitters, Brandy and Curacao. Stir well.
3) Through a strainer, pass the mixture into a cocktail glass.
4) Serve the cocktail while it is still chilled and the ice has not started to melt. Top with a dash of orange slice then serve.