1/4 oz (7.5 ml) Demerara syrup
4-6 dashes of Peychaud's bitters
2 oz (60 ml) rye whiskey (or substitute cognac)
1 dash of absinthe, to rinse the glass
Lemon peel
Add the sugar to a mixing glass and soak with bitters.
Muddle the sugar and then add the whiskey.
Add ice and stir for 15 to 30 seconds.
To a chilled old-fashioned glass, add a dash of absinthe. Gently rotate the glass on an angle to coat the inside.
Strain the drink into the prepared glass.
Express lemon oils over the drink and discard the peel (or use as garnish).
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