Photo by Darla Winn

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1 cocktail

  • ½ ounce absinthe
  • 2 ounces rye whiskey
  • ½ ounce simple syrup
  • Dash Angostura Bitters
  • Dash Peychaud’s Bitters
  • Garnish: Lemon peel
  1. Swirl absinthe in a chilled lowball glass to coat sides, then drain glass.
  2. In a cocktail tin filled with ice, combine rye whiskey, simple syrup, and bitters. Shake and strain into absinthe-rinsed glass.
  3. Twist lemon peel over glass to release oils, then garnish drink with lemon twist.
  • from Mickey Moran at The Belmont of Charleston, South Carolina

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