- 1 cube sugar
- 1 1/2 ounces Sazerac Rye Whiskey
- 1/4 ounce Herbsaint
- 3 dashes Peychaud’s Bitters
- Lemon peel, for garnish
- Fill an Old-Fashioned glass with ice.
- In a second Old-Fashioned glass, add the sugar cube. Add the bitters to the sugar cube, then crush. Add the rye whiskey.
- Empty the ice from the first glass. Coat the glass with the Herbsaint. Discard any excess Herbsaint.
- Pour the whiskey-sugar mixture into the Herbsaint-coated glass. Garnish with lemon peel, and serve.