Instructions

1. In a mixing glass with ice, lightly muddle lemon peel. Add remaining ingredients and stir to chill. Strain into a coupe glass.
2. * For Pecan Maple Syrup: In an oven preheated to 350 F (180 C), toast 1½ cups (375 ml) chopped pecans on a baking sheet for 8 to 10 minutes until fragrant. In a saucepan, combine toasted pecans, ½ cup (125 ml) each of maple syrup, sugar and water, simmer until dissolved. Remove from heat, cover and steep for 20 minutes. Strain out pecans and pass syrup through a coffee filter. Bottle and keep in refrigerator for up to 1 week.