Serves 1
¼ ounce absinthe, Herbsaint, or anise-flavored liqueur
1 sugar cube
3 dashes Peychaud’s Bitters or other herbal bitters
1½ ounces rye whiskey or cognac
Lemon peel
Rinse a chilled old-fashioned glass with the absinthe or liqueur, add crushed ice and set aside. In another glass, place the sugar cube, then add bitters; crush cube with back of a spoon. Add cognac or whiskey and stir. Add ice and set aside.
Discard ice and any excess absinthe from prepared glass, then strain drink into glass. Add lemon peel for garnish.