2 oz Guatemalan rum, Zacapa 23
3 ds Peychaud's Bitters (house, see note)
1 rinse Absinthe, Vieux Pontarlier Verte
1 twst Lemon peel

Fill a double old fashioned glass with ice and a small amount of Absinthe. Stir the Rum, Sugar Cane Syrup and bitters in an ice filled shaker glass. Dump the ice from the old fashioned glass and rotate the glass to ensure that the rinse coats the entire inside of the glass. Strain into the glass.


Created for Bittermens to promote their Xocolatl Mole bitters. Death and co. House Peychauds is 2:1 Peychauds and Bitter Truth Creole.

Cocktail summary
Created by
Joaquín Simó for Death & Co., New York City
Is an
authentic recipe
Not yet rated
4 stars
(14 ratings)
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From other users
  • Friends like it — ★★★★
  • 3:1 peychaud's to hellfire bitters was excellent! — ★★★★★
  • Tried this with an aged demerara rum and didn't particularly like it. Bitterness dominated. With the spec'ed rum I suspect it'd be better. — ★★
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Updated this as per the recipe in the Death and Co. book.