Ingredients
ice cubes,enough to fill a rocks glass
Herbsaint,Pernod, Ricard, or absinthe, just enough to coat a glass
1sugar cube,or 1 tsp simple syrup
5dashesPeychaud’s bitters
2ozrye whiskey
1large ice cube
1lemon peel
Preparation
Fill the first rock glass with ice cubes. Set aside to chill.
Once cold, empty the ice and pour a small amount of Herbsaint into the glass. Swirl it around until it has coated the inside of the glass, then pour it out. Set aside.
Add the sugar cube and bitters to another, second rocks glass and muddle. Add ½ ounce cold water to help break the sugar cube down, if needed.
Alternatively, combine simple syrup and bitters in the glass (no muddling required).
Add 2 ounces rye and one large ice cube. Stir slowly until chilled.
Strain the mix into the Herbsaint-rinsed rocks glass. Twist the lemon peel above the cocktail to release the oils, then run it along the edge of the glass.
Discard the lemon peel or leave it on the edge of the glass.
