- Absinthe, to rinse
- 1 sugar cube and ½ teaspoon cold water
- 3 dashes Peychaud’s bitters
- 2 dashes Angostura bitters
- 1-3 ounces rye whiskey (pourer's discretion)
- can subtitute cognac for whiskey or use equal parts of each
- Garnish: lemon peel
- Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside.
- In a mixing glass, muddle the sugar cube, water and the Peychaud’s and Angostura bitters.
- Add the rye (and/or cognac), fill the mixing glass with ice and stir until well-chilled.
- Strain into the prepared glass.
- Twist the lemon peel over the drink’s surface to extract the peel’s oils, and then garnish with the peel.
Recipe from liquor.com
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