- 1 cube sugar
- 1 1/2 oz rye whiskey
- 1/4 oz absinthe (or anise liqueur)
- 3 dashes Peychaud’s bitters
- 1 Lemon peel
Place the sugar cube in an Old Fashioned glass, add the bitters to it, and crush in the sugar cube.
Add the whiskey and stir with ice to chill.
Pour the absinthe into a second, chilled Old Fashioned glass.
Let the liquor coat the glass, then discard the remaining absinthe.
Strain the whiskey mixture into the absinthe glass and garnish with the lemon peel.