Ingredients

• 1 piece - Sugar cube
• 50 ml - Rye whiskey
• 3 dash - Peychaud’s bitters

Preparation Steps

1. Step 1: Rinse a chilled rocks glass with absinthe. Swirl it around to coat the inside, then discard the excess.
2. Step 2: In a separate mixing glass, muddle the sugar cube with Peychaud’s bitters and a few dashes of water until the sugar dissolves.
3. Step 3: Add rye whiskey and ice to the mixing glass. Stir until well chilled.
4. Step 4: Strain into the prepared glass (no ice).
5. Step 5: Express the lemon peel’s oils over the drink and discard the peel (or use as garnish if desired).