Ingredients
Scale
- 2 ½ oz WhistlePig PiggyBack Rye Whiskey 6-Year-Old
- 4 dashes Peychaud’s Bitters
- Grande Absinthe Rinse
- 1 brown sugar cube
- ½ tsp cold water
- Garnish: Lemon Peel
Instructions
- Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside the glass.
- In a cocktail mixing glass, muddle the sugar cube, water, and Peychaud’s bitters. Fill the mixing glass with ice, add the rye whiskey, and stir for 15–20 seconds, until well-chilled.
- Strain into the prepared rocks glass. Twist the lemon peel over the drink’s surface to express the peel’s oils, then garnish with the peel.
