We needed one “neat” cocktail in the standards, and this one is solid. A buddy introduced me to this one just in the past year and it is a great twist on my standard old fashioned. The keys are the ingredients though. No swapping or experimenting with this one. The whiskey must be Rye. The bitters must be Peychauds. The only thing I’d make optional is the absinthe rinse, as the anise flavor would ruin this cocktail for many people. I use a small spray bottle to mist my glass with the absinthe versus rinse, which is the traditional way to do it. This one is a year round treat.
Cheers!
1 Sugar Cube
2-5 dashes Peychauds Bitters (I do 5)
2oz Rye Whiskey
Rinse glass with Absinthe
Prep the Glass: add absinthe to low ball and swirl around to coat the inside
Prep the Glass: discard (or drink) the excess absinthe (spray bottle is another way to coat)
Prep the Glass: place coated low ball in the freezer while building cocktail to chill
Add sugar to a Mixing Glass and soak with bitters
Muddle the sugar with muddler (or bar spoon)
Add Whiskey and fill Glass half full of ice cubes
Stir for 15-30 seconds
Strain the drink into the prepared low ball glass
Express lemon oil over drink and drop peel into glass
Source: this one is my version based on several different recipes