About this Cocktail
2oz rye whisky
3-4 dashes (27-36 drops) Peychaud's bitters
1tsp superfine sugar
Combine sugar, bitters and a few drops of water in stirring glass and mix until sugar is dissolved. Add rye and fill three-quarters with ice, then stir for 30sec.
Pour absinthe into rocks glass and rotate glass to fully coat the inside. Discard the excess. Strain the contents of the stirring glass into the rocks glass and garnish with lemon twist.
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