Servings: 0
Equipment
- Rocks glass
- Mixing Glass
- Bar spoon or stirring stick
- Jigger or measuring tool
Ingredients
- 1 cube Sugar
- 1/2 tbsp Cold water
- Absinthe (for rinsing)
- 4 dashes Peychaud’s bitters
- 21/2 ounces Rye Whiskey
- Lemon Peel Garnish
Instructions
- Start by rinsing a chilled rocks glass with absinthe, making sure to discard any excess, and then set the glass aside.
- In a mixing glass, muddle together the sugar cube, water, and Peychaud’s bitters.
- Add the rye whiskey to the mixing glass, fill it with ice, and stir for 15–20 seconds until the mixture is well-chilled.
- Strain the mixture into the prepared glass.
- Twist the lemon peel over the surface of the drink to release its oils, then use the peel as a garnish.