- 1 cucumber slice, muddled
- 1 teaspoon argala pastis
- .75 ounce fino sherry
- .25 ounce doug fir eau de vie
- .5 ounce zirbenz pine liqueur
- 1 ounce st. george terroir eucalyptus-infused gin
- Stir ingredients together, and strain into a coupe glass.
- Garnish with a rosemary sprig.