Ingredients:

  • 2 oz (60 ml) rye whiskey (or bourbon, if preferred)
  • 1 sugar cube (or 1/2 tsp sugar)
  • 2 dashes Peychaud’s bitters
  • 1 dash Angostura bitters (optional)
  • 1/4 oz (7.5 ml) absinthe or pastis
  • Lemon peel (for zesting)

Instructions:

  1. Chill the glass in the freezer for a few minutes.
  2. Drizzle 1/4 oz absinthe into the chilled glass and swirl to coat the inside; discard excess.
  3. In a mixing glass, add the sugar cube and bitters. Muddle until the sugar dissolves, creating a paste.
  4. Pour rye whiskey into the mixing glass.
  5. Fill the mixing glass with ice and stir gently for about 30 seconds until well chilled.
  6. Strain the mixture into the prepared glass.
  7. Express lemon peel over the drink to release oils and drop it in for garnish.