Adapted from a recipe created by Audrey Saunders in 2003 at Beacon restaurant, New York.
2 ounces Belvedere vodka
1/2 ounce Laphroaig 10-year-old single malt scotch
5 drops of Pernod
1 lemon twist, for garnish
Stir and strain into a chilled cocktail glass. Add the garnish.