INGREDIENTS

• 1 sugar cube
• 3 dashes Peychaud's bitters
• 1 1/2 ounce Rye Whiskey
• 1/4 ounce Herbsaint Absinthe
• fresh lemon peel 

Chill old-fashioned glass or pack with ice. Muddle sugar cube with a few drops of water in another old-fashioned glass. Add small ice cubes and rye whiskey, then bitters. Rinse first chilled glass with absinth. Stir and strain into the chilled glass. 

Want to make cocktails and make a craft? Join us for the next cocktails+craft! We made the Sazerac cocktail for our workshop Sazeracs & Succulents.