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This recipe comes from Allen Katz, host of "The Cocktail Hour" on Martha Stewart Living Radio.


Source: Radio


  • 1/2 ounce absinthe (or absinthe substitute)
  • 1 sugar cube
  • 2 dashes Peychaud's bitters
  • 2 ounces rye whiskey


  1. Coat a well-chilled old-fashioned glass with absinthe. Discard most of the remaining liquid, leaving just a little in the bottom of the glass.

  2. Add the sugar cube and soak with bitters.

  3. Muddle sugar so that it dissolves in the glass. Add whiskey, stir, and garnish with a lemon peel.

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