A riff on New Orleans' beloved Sazerac, yet instead of the French absinthe varietals or the Creole Peychaud's bitters I used their Italian and Caribbean colleagues: Sambuca and Angostura. The result is a subtle variation of this classic, with New Orleans and Italian roots, thus the name Louis Prima.
2 oz Rye Whiskey
0.5 oz turbinado simple syrup
8 forceful dashes Angostura bitters
Splash of Sambuca
Fill lowball glass with ice and water and set aside.
In a cocktail shaker add ice, rye, bitters and simple syrup. Shake gently and set down.
Dump the water and ice out from the lowball glass and pour in the dash of sambuca. Swirl around to coat glass then dump out excess sambuca.
Strain rye mixture into lowball glass. Rub rim of lowball glass with lemon rind then drop it into the rye mixture.