- 3 oz sugar
- 1 oz Peychaud’s Bitters
- ¾ oz Angostura Bitters
- ¾ oz Maraschino Luxardo
- 21 ½ oz rye whiskey, preferably 100 proof absinthe
- lemon peel
- Dissolve sugar in 8 ounces of water.
- Add rest of ingredients. Pour into a 750ml bottle and store in the freezer.
- To serve, pour 2 ounces into a chilled, absinthe-rinsed whiskey glass. Twist lemon peel over the top.
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