• 2 oz rye whiskey
  • 1 demerara sugar cube
  • 3 dashes Strongwater Riza Bitters
  • 1 bar spoon of herbsainte or absinthe (for rinse)
  • lemon peel for garnish

In a mixing glass, add bitters and sugar cube and muddle thoroughly. Add whiskey and ice, stir until chilled. Prepare cocktail glass with a rinse of absinthe or herbsaint and empty. Strain over fresh ice into the cocktail glass. Garnish with lemon peel twist.

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