- 1 teaspoon absinthe, pernod or herbsaint
- 2 ounce cognac or rye whiskey
- 3 dash peychaud’s bitters
- lemon twist as garnish
Add the Absinthe (Pernod or Herbsaint) to an old-fashioned glass. Swirl the liquid allowing some to cling to the sides. Discard the rest. Set the glass aside.
Add the Cognac (or rye whiskey) and the Peychaud’s bitters to a cocktail shaker half filled with cracked ice. Cover and shake vigorously. Strain into the prepared glass. Garnish as you choose with a lemon twist.