to miss New... Eh, you know the rest. This is a classic Sazerac via Oakland CA as my farewell drink to a great 48 hours in NOLA. The recipe is pretty standard, though perhaps slightly less sweet than some.
2.5 oz. Old Overholt rye whiskey
3 dashes Peychaud's bitters
Small rinse of St. George absinthe
Single sugar cube
Rinse the inside of a rocks glass with the absinthe and set aside
Combine the bitters and sugar cube in a mixing glass and muddle. I add the whiskey to that to then try and dissolve the sugar a bit more. Add ice and stir. Strain into your rinsed glass, squeeze the lemon peel over the glass and run it around the edge. Discard peel and serve.