A New Orleans pre-prohibition cocktail, that we like to make with a split base of rye and Cognac. It's a classic stirred cocktail made extra interesting by the splash of absinth and the use of Peychaud's bitters.
classic cocktail
25 ml rye
25 ml Cognac
10 ml simple syrup
4 dashes Peychaud's bitters
absinth splash
Coat a rocks glass with absinth. Stir all other ingredients with fresh ice and strain into the glass over a large ice cube.
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