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

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


like drinking chemicals”
(my spouse)


Thanks, Don!

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