1 oz. Tanqueray No. TEN
3/8 oz. Lemon Juice
3/8 oz. Apricot Liqueur
1/8 oz. Fresh Ginger Syrup
Barspoon of Anise Liqueur

Preparation: Place all ingredients in a cocktail shaker. Add ice, shake vigorously and strain into chilled coupe. Garnish with orange zest. 
[Created by Ricky Gomez, USBG & Diageo World Class U.S. Ambassador]