Fill a rocks glass with crushed ice. Pour Ojen over the ice and add 4 ds of Peychaud's bitters along with Orgeat (may substitute Simple) and swizzle. Fill with more crushed ice and add 3 more dashes of Peychaud's. Swizzle until the glass frosts.
Recipe via The Bombay Club, New Orleans, Blake Kaiser
Ojen is a spirit once produced in Andalusia Spain that was adopted by New Orleans in the early 20th century. A local liquor store bought the last 500 cases of Ojen when the producer went out of business. In 2016, the Sazerac Co. began to produce their version of the defunct spirit.