Prep Time: 5 minutes | Cook Time: 0 minutes
- 1 sugar cube
- 1 tsp water
- 1 1/2 oz. rye whiskey
- 2 dashes Peychaud's bitters
- 1 tsp Pernod
- lemon peel
In an Old-Fashioned glass muddle the sugar cube with the water.
Add a bit of ice and the rye whiskey and bitters. Stir together.
In a second Old-Fashioned glass add Pernod and coat the glass with it. Strain the rye whiskey into the glass and garnish with a lemon peel.
The original recipe calls for absinthe, but we found that Pernod is a great alternative.
You can always add a dash of Angostura bitters if you please.
This New Orleans cocktail goes great with Slow Cooker Boiled Peanuts