By • March 6, 2013 2 Comments

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Author Notes: An absinthe-tinctured, savor-it-slowly cocktail straight from New Orleans.Erika Kotite

Makes 1

  • 2 ounces rye whiskey
  • 1/4 ounce simple syrup
  • 3 dashes Peychaud bitters
  • Ice
  • 1 barspoon Herbsaint or absinthe (sub Pernod in a pinch)
  • Lemon twist
  1. Combine whiskey, simple syrup, and Peychaud bitters in a shaker filled partway with ice. Stir well.
  2. Pour absinthe in a rocks glass and swirl to coat. Pour out excess.
  3. Strain contents of shaker into the glass.
  4. Rub rim of glass with lemon twist and discard.

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