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.