Chill a coupe glass. Combine in your shaker tin and shake with ice. Double strain into your chilled glass.
I like to make a honeyed Suze, which is three parts Suze combined with one part honey by weight. In my view, this is a more balanced bitter liqueur. Works a lot like Campari but with its own herbal, botanical finish.
Had a bit of Midori and was inspired to make something that had that Grinchy glow.