Author Notes: An absinthe-tinctured, savor-it-slowly cocktail straight from New Orleans. —Erika Kotite
ounces rye whiskey
ounce simple syrup
dashes Peychaud bitters
barspoon Herbsaint or absinthe (sub Pernod in a pinch)
- Combine whiskey, simple syrup, and Peychaud bitters in a shaker filled partway with ice. Stir well.
- Pour absinthe in a rocks glass and swirl to coat. Pour out excess.
- Strain contents of shaker into the glass.
- Rub rim of glass with lemon twist and discard.
- This recipe is a Community Pick!
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