This classic cocktail originated in New Orleans. Antoine Peychaud operated a pharmacy in the Rue Royal. This drink was served in small two-sided egg cups. It is a sublime, sipping drink made chilled but then served without ice. This method allows the flavors to open up immediately as it warms. A wonderful, historical cocktail well known throughout the world.    

1 sugar cube or 1 teasoon sugar

1/4 teaspoon Peychaud's Bitters

1/8 teaspoon Angostura Bitters

1 teaspoon water

1/4 cup rye whiskey (such as Mitcher's)

2 teaspoons Absinthe (suc as Pernods)

1 lemon peel twist

1. Fill one (1) old-fashioned glass with ice; set aside.

2. Place sugar cubes in another old-fashioned glass.

3. Pour bitters, then water over sugar muddle with back of spoon until sugar dissolves.

4. Add ice to fill glass, then add whiskey.

5. Let stand, stirring often, about 5 minutes.

6. Discard ice from first glass, add Absinthe.

7. Swirl to coat inside of glass, then pour out Absinthe.

8. Strain whiskey mixture into glass. Twist lemon peel above cocktail and run along lid of glass.

Discard lemon.

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