• 1 sugar cube
• 2 1/2 ounces rye whisky
• 2 dashes Peychaud’s bitters
• 1 dash Angostura bitters
• absinthe
• lemon peel
Preparation:
In an Old-Fashioned glass (not a mixing glass; it’s part of the ritual), muddle a sugar cube with a few drops of water. Add several small ice cubes and the rye whiskey,* the Peychaud’s bitters, and the Angostura bitters.**
No Comments
Leave a Comment