- Spritz of absinthe
- 1 sugar cube
- 3 Ounces of rye whiskey
- Several dashes of Peychaud’s bitters
- Orange peel for garnish
With an atomizer, spritz the inside of an old-fashioned glass with absinthe. In a mixing glass, place the sugar cube in the bottom, soak with bitters, and let it sit for a second before muddling the sugar cube. Add ice and the rye whiskey, and using a bar spoon, stir until chilled. Strain into the absinthe infused old-fashioned glass, and garnish with an orange peel.