1/4 teaspoon Absinthe (or Herbsaint or Pernod)
2 oz rye whiskey (like Old Overholt)
1 teaspoon sugar
3-4 dashes Peychaud's bitters
This drink is traditionally served in an old fashioned glass; I prefer almost everything (including this drink) in a cocktail glass. Perhaps someday I'll come around. Pour the absinthe into the glass and swirl to coat the sides. Some discard the remaining absinthe but I like to leave some and let it pool in the bottom of the glass. Stir the rest of the ingredients in a cocktail shaker with a few ice cubes and strain into the glass. Twist a lemon peel so that the oils mist the top of the drink, then rub the peel around the rim; toss the spent peel aside. Go online. Book a flight to New Orleans.