Ingredients

1 cube or 1/2 teaspoon sugar

4 dashes Peychaud Bitters

Splash water, about 1/2 teaspoon

2 ounces rye whiskey

Splash Herbsaint (or Pernod), about 1/2 teaspoon

Lemon peel for garnish

Ice

Description

This Drink Was Featured As A Cocktail Of The Month. The Recipe Comes From Chris McMillian, The Fourth-generation Bartender And Fount Of...

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