This is a community recipe contributed by Andrew Gelb.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Rocks glass
| 60 ml | Rye whiskey (80-88 proof) 40-44% alc./vol. |
| 7.5 ml | Demerara/Muscovado/brown sugar syrup (2 sugar to 1 water) |
| 3 dash | Peychaud's or other Creole-style bitters |
| 1 dash | Angostura Aromatic Bitters |
| 3 drop | La Fée Parisienne absinthe |
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