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Photo by Tim Hussey

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1 glass

  • 2½ ounces rye whiskey, Wild Turkey Brand
  • ¼ ounce absinthe
  • 6 dashes wormwood bitters
  • Half a lemon, juiced
  • Lemon twist
  1. Serve chilled in rocks glass with no ice.
  • from Chef Sean Brock of Husk, Charleston, SC

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