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- 1 sugar cube
- 3 dashes Peychaud’s Bitters
- 2 ounces rye whiskey to taste
- 1/4 ounce absinthe (or anise liqueur)
- Lemon twist, garnish
-Chill an old-fashioned glass by filling it with ice. Let it sit while you prepare the rest of the drink.
-In a mixing glass, soak the sugar cube with the bitters and muddle to crush the cube
-Add the rye whiskey and stir.
-Discard the ice in the chilled glass. Rinse it with absinthe. Pour a small amount into the glass, swirl it around, then discard the liquid.
-Pour the whiskey mixture into the absinthe-rinsed glass.
-Gently squeeze the lemon twist over the drink to release its essence. Traditionalists typically discard it and rarely drop it into the glass; lay it on the rim as a garnish if you like.
-Serve and enjoy.
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