1. In a cocktail shaker full of ice, add the gin, Cynar, simple syrup, lemon juice and Crème de Noyaux. Shake well until quite cold. Strain into two pre-chilled Nick and Nora cocktail glasses. Garnish each glass with a lemon strip after expressing some of the oils over the cocktail.

Nigella Seed-Infused London Dry Gin

1. In a mason jar, add 250 ml of gin to 1 tablespoon of nigella seeds. Close tightly and shake. Leave in a cool, dark place for 24 hours. Strain the seeds. Store infused gin in a clean jar at room temperature. (Note: You can increase the recipe using the same proportions.)

Nigella Seed Simple Syrup

1. In a small saucepan, add 1 cup water, 1 cup granulated white sugar and 1 tablespoon nigella seeds. Stir to dissolve sugar. Bring to boil over medium heat. Lower to simmer for 5 minutes. Remove from heat and let cool. Strain the seeds. Store simple syrup in a clean jar in the refrigerator.