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