We blog about this recipe here.


  • Servings: 1 cocktail
  • Print
A simple syrup is made by combining equal parts water and sugar, popping in the microwave until boiling, then cooling.  It makes sense to make more than 2 teaspoons.  If you combine 1/2 c water and 1/2 c sugar it will provide enough for numerous cocktails – and will keep in the refrigerator. If you don’t want to make the syrup, take either 1 tsp sugar or 1 sugar cube and muddle it very well with the bitters and rye.


  • 1/2 tsp absinthe
  • 1 tsp simple syrup
  • 3 dashes Peychaud’s bitters (or use angostura bitters)
  • 1 1/2 oz rye whiskey
  • 1 jumbo ice cube
  • a 2″ long lemon peel

Put the absinthe into an old-fashioned glass and swirl to coat the glass, then discard the absinthe (or use the remaining to swirl in a 2nd glass).

Add the ice cube, simple syrup and the bitters and rye whiskey to the absinthe-coated glass and stir until mixture is well chilled.

Rub the lemon peel around the rim of the glass and then twist it and drop it into the cocktail.  Serve.

You can leave out the ice cube and you’ll get a more-traditional (and more potent) drink.  Just be sure you stir the drink with ice cubes when you mix it and then remove the cubes before serving, since you want it served very cold.  Recipe brought to you by and Andy and Ann.
%d bloggers like this: