coo-ee special

1/4 Gordon's Gin (3/4 oz Cold River)
1/4 Pernod Absinthe (3/4 oz)
1/4 Orgeat (3/4 oz BG Reynolds)
1/4 Lemon Juice (3/4 oz)

Shake with ice and strain into a cocktail glass. I added a lemon twist.
Two Fridays ago, we started the evening with the Coo-ee Special from the United Kingdom Bartenders Guild's Approved Cocktails book published in 1937. The word "coo-ee" is an indigenous Australian term for "come here," and it is yelled out in the Bush to find missing people or indicate one's location. With the absinthe, orgeat, and lemon juice, the recipe reminded me of Bergamot's Momisette Sour which they based off a classic Parisian drink called the Momisette. The Coo-ee Special offered up a lemon oil and anise aroma that led into a sweet lemon sip. The swallow showcased the absinthe's and gin's botanicals that were soothed by the orgeat's almond.