• 2 ounces Rye whiskey or Cognac
• Three dashes Peychaud's Bitters (some sub in 1 dash of Angostura)
• One sugar cube or 1 syrup/sorghum
• Splash of absinthe, Herbsaint, or Pernod

Fill an Old Fashioned glass with ice, set aside.

Put the sugar cube in a second Old Fashioned glass with just enough water to moisten it; then crush the cube.

Add the rye, bitters, and a few cubes of ice, and stir.

Discard the ice from the first glass, and pour in the absinthe. Turn the glass to coat the sides with the absinthe; then pour out the excess.

Strain the rye mixture into the absinthe-coated glass. Twist and squeeze a lemon peel over the glass. Rub the rim of the glass with the peel.