• 2 oz Rye Whiskey (100 proof recommended) • 1 Sugar Cube (or 0.25 oz simple syrup) • 3 dashes Peychaud’s Bitters • Absinthe rinse • Lemon peel (expressed) Glass: Rocks glass (served neat, no ice) Method: 1. Chill glass with ice and water. 2. Muddle sugar cube with bitters and splash of water (or use simple syrup). 3. Add rye whiskey, stir with ice until chilled. 4. Discard ice from glass, rinse with absinthe (swirl and discard excess). 5. Strain cocktail into the prepared glass. 6. Express lemon peel over drink and discard or drop in.