- 1 sugar cube
- 1 1/2 ounces rye whiskey
- 2 dashes Peychaud’s Bitters
- 1 dash angostura bitters
- 1 barspoon absinthe (or Pernod)
- Lemon peel
- Put the sugar cube in a mixing glass with just enough water to moisten it. Use the back of a barspoon to crush the cube.
- Add the rye, both bitters, and ice and stir until chilled, about 30 seconds.