An ode to the classic from the Big Easy.
1 sugar cube
2 dashes Peychaud’s bitters
2.5 oz Rye Whiskey such as Highspire [ linked to Vices Reserve ]
Rocks glass coated in Absinthe
Fill your rock glass with ice. Set aside. Muddle the bitters with your sugar cube in a separate mixing glass. Add Rye (we suggest Highspire) and ice. Stir. Remove ice from your rocks glass and coat with Absinthe. Strain contents of the mixing glass into rocks glass. Twist lemon peel above your rocks glass and run it around the rim. Discard peel. Drink. Enjoy. Repeat.