3 oz. Monterey Rye
    2 sugar cubes
    1.2 oz. Absinthe or Herbsaint
    Lemon Twist for Garnish


  1. Pack an Old-Fashioned glass with ice
  2. In a second Old-Fashioned glass place the sugar cube and add the Peychaud's Bitters to it, then crush the sugar cube.
  3. Add the Monterey Rye to the second glass containing the Peychaud's Bitters and sugar.
  4. Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint.
  5. Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel
  6. You can add 1 or 2 ice cubes to the drink to chill if the person wants it a little cooler.

Monterey Rye Cocktail Recipes