3 oz Rye
1⁄2 oz Simple syrup (or up to 3/4 oz to taste)
5 ds Peychaud's Bitters (to taste)
1 rinse Absinthe
1 twst Lemon zest (as garnish)
Pack lowball glass with cracked ice. In a second lowball or mixing glass, stir ingredient with ice, empty serving glass and rinse with Absinthe, strain and serve without ice. May also be served in a flute or cocktail glass
This stout recipe can withstand liberal substitution of other spirits, including brandy, other whiskeys, and flavorful rums. Some use a sugar cube muddled with bitters (in the style of an Old Fashioned). A typical 1.5 oz pour will result in a rather small cocktail.
Chris McMillan uses 2 oz rye, 2 bsp simple, 2 dashes, and 2 bsp Herbsaint.
Leon Lamothe, Sazerac Coffee House, New Orleans, LA
Vintage Spirits & Forgotten Cocktails, Ted Haigh
Rye, Peychaud's Bitters, Absinthe, Simple syrup, Lemon zest