Pour all ingredients into a mixing glass over ice and stir until cold with a stirring spoon. Strain into a cocktail glass. Sprinkle with an orange zest and garnish.
* Recipe Gin Chestnut Infusion:
Score 200g chestnuts in a cross pattern and place in the oven at 180 degrees for about 20 minutes until the skin pops. Now allow to cool briefly, peel and chop into small pieces. Leave to infuse with 500 ml gin at 58 degrees for 3 hours using the sous vide method. As an alternative to the sous vide method, leave the chestnuts and gin to infuse in an airtight container for 3 days. Then filter and fill into a clean bottle.