- 2-3 dashes Peychaud's bitters
- 1-2 dashes Absinthe
- 9 cl Rye whiskey
- 2,25 cl Sugar syrup
- (recommended garnish) 1 twist Lemon
1. Add all the ingrediens but the absinthe and lemon to a mixing glass with ice.
2. Stir it until the glass is cold, usual about 10 seconds.
3. Strain into a chilled champagne flute, rinsed with Absinthe.
4. Garnish with a twist of lemon. Serve it.