This classic cocktail hails from New Orleans. Spicy Peychaud’s Bitters and the black licorice flavor of Absinthe mesh beautifully with rye whiskey for a taste that will thrill newcomers and satisfy veteran whiskey drinkers alike.
- 1 cube sugar
- 1½oz Rittenhouse Rye Whisky
- ¼oz Absinthe
- 3 dashes Peychaud’s Bitters
- Lemon peel
Pack an Old-Fashioned glass with ice.
In a second Old-Fashioned glass, place the sugar cube and add the Peychaud’s Bitters. Then crush the sugar cube.
Add the Rittenhouse Rye Whisky to the second glass containing the Peychaud’s Bitters and sugar.
Empty the ice from the first glass and coat the glass with the Absinthe, then discard the remaining Absinthe.
Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel.