Gary Boyd's take on the classic. A respected hospitality king, he knows a thing or two about class, booze, and coastal living.
1 jigger Wild Turkey bourbon
3/4 shot Mata Hari Bohemian Absinthe
3 light shakes of Paychaud's bitters
3 light shakes of Angostura bitters
1/2 fresh lemon
1 cube or packet sugar
Zest the lemon for garnish. Gently squeeze half a lemon a juice into a chilled glass and add the sugar to make a syrup. In another glass with ice add the bourbon, absinthe, bitters and syrup. Stir vigorously and strain into a tumbler. Garnish with the lemon zest.