Ingredients:

• Absinthe, to rinse
• 1 sugar cube
• 1/2 teaspoon cold water
• 4 dashes Peychaud’s bitters
• 2 1/2 ounces rye whiskey
  
• Garnish: lemon peel

Steps:

1. Rinse a chilled rocks or coupe glass with absinthe, discarding any excess, and set aside.
2. In a mixing glass, muddle the sugar cube, water and the Peychaud’s bitters.
3. Add the rye whiskey, fill the mixing glass with ice and stir 15­–20 seconds, until well-chilled.
4. Strain into the prepared glass.
5. Twist the lemon peel over the drink’s surface to express the peel’s oils, then garnish with the peel.

Ingredients:

• Absinthe, to rinse
• 1 sugar cube
• 1/2 teaspoon cold water
• 4 dashes Peychaud’s bitters
• 2 1/2 ounces rye whiskey
  
• Garnish: lemon peel

Steps:

1. Rinse a chilled rocks or coupe glass with absinthe, discarding any excess, and set aside.
2. In a mixing glass, muddle the sugar cube, water and the Peychaud’s bitters.
3. Add the rye whiskey, fill the mixing glass with ice and stir 15­–20 seconds, until well-chilled.
4. Strain into the prepared glass.
5. Twist the lemon peel over the drink’s surface to express the peel’s oils, then garnish with the peel.

Ingredients:

• Absinthe, to rinse
• 1 sugar cube
• 1/2 teaspoon cold water
• 4 dashes Peychaud’s bitters
• 2 1/2 ounces rye whiskey
  
• Garnish: lemon peel

Steps:

1. Rinse a chilled rocks or coupe glass with absinthe, discarding any excess, and set aside.
2. In a mixing glass, muddle the sugar cube, water and the Peychaud’s bitters.
3. Add the rye whiskey, fill the mixing glass with ice and stir 15­–20 seconds, until well-chilled.
4. Strain into the prepared glass.
5. Twist the lemon peel over the drink’s surface to express the peel’s oils, then garnish with the peel.