1 1⁄2 oz Rye, Bulleit
1 1⁄2 oz Blended Scotch, Grant and Sons
1⁄2 oz Absinthe
1⁄2 oz Meyer lemon juice
1 cube Sugar cube
Instructions

Crush sugar with Peychaud’s in highball glass. Add iced booze, stir with perfumed cherry

Notes

“ohmigosh
like drinking chemicals”
(my spouse)

History

Thanks, Don!

Cocktail summary
Posted by jkim07 on 10/12/2019
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  • better with a mixing Islay (TJ’s Finlaggan!) or at least JWBlack for its Talisker
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