Sweetener: .5 oz Demerara syrup
Bitter/Acid: 3 dashes Peychaud’s bitters
Preparation: Combine ingredients in an ice-filled mixing glass. Stir for 20 seconds. Strain into an Absinthe-rinsed double old-fashioned glass.
Garnish: Lemon peel.
This recipe is from the Cocktails 101 booklet from Paul McGee, the owner of The Whistler.