Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Rocks glass
| 60 ml | Straight rye whiskey (100 proof /50% alc./vol.) |
| 7.5 ml | Sugar syrup 'simple' (1 sugar to 1 water, 48°Brix) |
| 120 ml | Peychaud's or other Creole-style bitters |
| 30 ml | Angostura Aromatic Bitters |
| 120 ml | La Fée Parisienne absinthe |
| 30 ml | Lemon peel |