The first cocktail, many say. Our version updates the classic with Toulouse Red.
1-1/2 shots of Rye
1 sugar cube (or substitute 1/2 ounce simple syrup)
Absinthe to coat the glass
4 dashes of Peychaud’s bitters
Fill up one rocks glass with ice and in a second rocks glass add the sugar cube (saturated with water). Crush/muddle the cube and add the bitters. Add in the rye. Dump the ice from the first rocks glass and add just enough absinthe so you can coat the glass. Discard/set aside (for drinking later) the remaining absinthe. Fill the first, chilled glass with the contents of the second glass. Garnish with a lemon peel strip and enjoy.
A bracing and flavorful cocktail!