SHAKE all ingredients with ice and strain into chilled glass.
Lemon zest twist.
One of those Angostura heavy (very heavy) cocktails intuition says just shouldn’t work (the name’s misspelt for starters,) but thanks to the rich balancing properties of almond syrup and pineapple it is not only balanced but good. The genever base justifies the name and adds its distinctive character.
Adapted from a recipe created in 2014 by Theo Lieberman of Lantern's Keep and Milk & Honey in New York City, USA.