1 cube Sugar cube (or 1 tsp simple syrup)
1 1⁄2 oz Rye, Russell's Reserve
1 ds Herbal liqueur, Pernod
1 ds Peychaud's Bitters
1 twst Lemon peel
Stir all well with crushed ice (except lemon peel). Strain into chilled cocktail glass. Rub rim with lemon peel, squeeze over top.
If desired, also add lemon peel as garnish.
Modified from "The Standard Bartender's Guide", PG Duffy, first published in 1934
Antoine Peychaud, early 1800's, but changed from brandy to rye whiskey in 1870 by Leon Lamothe
"The Standard Bartender's Guide", PG Duffy, Revised by James Beard, Permabook, 1962
Rye, Herbal liqueur, Peychaud's Bitters, Sugar cube, Lemon peel