1. Combine the nutmeg, cloves, cardamom, coriander, cinnamon and cumin in a saucepan and toast over low heat for 2 minutes. Add the water and bring to a boil. Lower the heat and simmer for 5 minutes. Add the wormwood and gentian root and simmer for 2 minutes. Strain the entire mixture, place liquid back in the saucepan, add the sugar and cook until it dissolves. Let the mixture cool to room temperature, then store in the refrigerator in a lidded container until ready to use.

2. In a mixing glass, combine the whiskey and syrup and stir to combine. Pour mixture into four chilled glasses with 1-to-2 large ice cubes per glass. Give each glass a few stirs. Twist a lemon peel over the surface of each glass to express the peels’ oils. Drop the peels in the glasses and serve.