• 1 sugar cube
• 2 1/2 ounces rye whisky
• 2 dashes Peychaud’s bitters
• 1 dash Angostura bitters
• absinthe
• lemon peel

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• 2 ounces pisco brandy
• 2 dashes orange bitters
• 2 dashes Peychaud’s bitters
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon simple syrup

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• 1 1/2 ounces cognac
• 1 1/2 ounces French vermouth
• 1 dash orange bitters
• 2 dashes Peychaud’s bitters

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