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.