Sazerac anyone? An oldie but a goody this cocktail will never let you down.
1½ oz rye or Bourbon whiskey
1 sugar cube
2-3 heavy dashes Peychaud’s bitters
3 dashes absinthe
Lemon peel garnish
Pack a highball glass with ice and set aside. In a second highball glass, place sugar cube and bitters. Crush cube in bitters until dissolved. Add ice, pour in whiskey and then stir. Remove ice from first glass and coat (or “rinse”) with absinthe. Strain whiskey, bitters and sugar mixture into absinthe-coated glass. Express the oils of a lemon peel over the cocktail and drop the peel into the glass. Enjoy. Thoroughly.
Cocktail mixed by Jason Neu of Great Lakes Distillery.