2 oz rye whiskey
2 dashes of Peychaud’s bitters
Dash Absinthia Absinthe Superieure
Lemon twist for garnish
Prepare an old-fashioned glass by filling it with ice and dashing Absinthe over the top.
In a separate mixing glass, muddle the sugar cube and Peychaud bitters together until the sugar is dissolved. You may add a drop of water to help this process along, but be conservative.
Add the rye whiskey and ice to the bitters mixture and stir for 20 seconds until cold.
Spin the glass to coat with absinthe and discard the ice.
Strain the whiskey mixture from the mixing glass into the old fashioned glass.
Express the oils from the lemon twist over the glass, and wipe the rim of the glass with the peel yellow side of the peel. You may discard the lemon peel if you wish, or add it to the glass as garnish.