This is a stiff cocktail with roots deep in New Orleans.
2 1/2 oz. rye whisky
1 sugar cube
2 dashes Peychaud's bitters
1 dash Angostura bitters
- In an Old-Fashioned glass, muddle a sugar cube with a few drops of water.
- Add several small ice cubes, then rye whiskey, Peychaud's bitters, and Angostura bitters. Stir well.
- Roll a few drops of absinthe around a second, chilled Old-Fashioned glass until its inside is thoroughly coated. Pour off the excess.
- Strain the contents of the first glass into the second. Garnish with a twist of lemon peel.