How to Make It
In a mi glass, combine the genever, crème de cassis, maraschino liqueur, Ginger Syrup and bitters. Fill the glass with ice, stir well and strain into a chilled rocks glass over the large ice cube. Pinch the orange twist over the drink and discard.
Ginger Syrup: In a small saucepan, combine 1/2 cup sugar with 4 ounces water. Simmer over moderate heat, stirring, until the sugar dissolves. Add 1⁄3 cup (1 1/2 ounces) minced fresh ginger and simmer over very low heat for 30 minutes, stirring occasionally. Let cool, then pour the syrup through a fine strainer into a jar. Refrigerate for up to 2 weeks. Makes about 5 ounces.