A New Orleans classic from 1937, built on rye and Benedictine, given lift by a trace of Absinthe and a shadow of Peychaud's. Rich, spiced, and unmistakably Southern in character. We chose our Barrel Aged Absinthe for this recipe, as its subtle oak and vanilla undertones harmonize beautifully with the cocktail’s distinctive elements. For a more traditional rendition, experience it with our Absinthe Verte.