Store
One of the earliest American cocktails, from New Orleans, where Peychaud's bitters originated in the 1830s.
Servings:
Ingredients
Preparation
Pour absinthe into chilled glass and roll around to coat the sides; pour out excess. In a separate glass, wet a sugar cube with a few drops of water or crushed ice. Add cognac and bitters, stir and then strain into the glass coated with absinthe. Twist a lemon peel over the rim and serve.
Rye whiskey may be substituted for cognac.
