Adapted by
March 2012
Yield: 1 Cocktail


4 count pour sugar water
9 count pour Old Overholt rye whiskey
11 drops Peychaud's bitters
2 to 3 drops Herbsaint
lemon peel


Chill a rocks glass for service. Combine the sugar water, rye, and Peychaud’s in a mixing glass with ice. Stir (or stab) five or six times, being careful not to over-chill or over-dilute the drink. Dump the ice from the chilling service glass. Add 2 or 3 drops of Herbsaint and swirl to coat. Discard extra. Strain the rye mixture into the service glass and coat the rim with lemon oil. Extrude more lemon oil into the drink. Discard peel and serve.