Per Laurin, this is a “strong and sipping” sort of whiskey cocktail, with “notes of anise-y wormwood for extra kick.”
2 ounces Rye Whiskey (Rittenhouse, Old Overholdt)
.25 Demerara sugar
3 dash Peychaud's bitters
5 drops Absinthe
Stir on ice, strain, add a few drops of absinthe, spritz lemon oil on top.
Pour into flask.
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