A historic cocktail made with rye whiskey, absinthe, and Peychaud's bitters, typically served in a chilled old-fashioned glass with a lemon peel garnish.
Rinse a chilled old-fashioned glass with absinthe and discard the excess. Stir 60ml of rye whiskey,
a sugar cube,
and a few dashes of Peychaud's bitters with ice. Strain into the prepared glass. Garnish with a lemon peel.