- Swirl absinthe in chilled old-fashioned or similar glass to coat sides, then drain glass.
- In shaker full of ice, mix rye whiskey with simple syrup, Angostura Bitters, and Peychaud’s Bitters. Chill and strain into absinthe-rinsed glass.
- Hold lemon over cocktail and use peeler to make twist, letting oil from lemon mist the drink. Garnish with lemon twist.