- ½ parts of Pernod Absinthe
- 1 ¼ parts of Rye whiskey
- 2 dashes of Peychaud's bitters
- ½ sugar cube
- Ice cubes
Fill an old-fashioned glass with ice. In another glass, muddle the sugar and bitters, add the Rye whiskey and some ice and stir until chilled. Remove the ice from the original glass, rinse with Pernod Absinthe, then strain the cocktail into the frozen glass. Garnish with lemon peel. This recipe was first published in the 1907 WORLD DRINKS book by boothby.