Servings 1 Drink


  • 2 oz Rye
  • 2 tsp Absinthe we used Arbutus Distillery
  • 1 sugar cube
  • 3-4 dashes Peychaud’s Bitters
  • Lemon peel
  • Luxardo cherry


  • Add 1 sugar cube muddled with a 3-4 dashes of Peychaud’s Bitters in a mixing glass.
  • Add ice and 2 oz of Rye. Stir until cold.
  • Add a teaspoon or 2 of Arbutus Distillery Absinthe into glass and swirl to coat inside of glass.
  • Discard or drink the Absinthe.
  • Strain Rye mixture into a glass.
  • Squeeze a piece of lemon peel into drink and then rub around the rim of the glass.
  • Use for garnish along with the Luxardo cherry.




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