A Thanksgiving cocktail needs to be three things: soothing, easy to prepare, and based on an American spirit—in this case, rye whiskey. This no-shaking-required classic (considered by some to be America’s first cocktail) gets its spiced kick from the rye and its trademark complexity from the absinthe rinse and Peychaud’s bitters.
Peychaud’s bitters are brighter and lighter than Angostura bitters, with hints of clove, orange, candied cherry, and anise. They are an essential ingredient for this cocktail.
- 1 teaspoon absinthe, for rinsing the glass
- 1 sugar cube
- 3 dashes Peychaud’s bitters
- 2 ounces rye whiskey
- 1 strip lemon peel
- Chill a rocks glass by filling it with ice.
- Remove the ice and pour in absinthe, swirling to coat the glass. Discard any excess. Set glass aside.
- Add the sugar cube to a mixing glass, splash bitters over the sugar cube, and muddle together until it is completely crushed.
- Add rye whiskey to the mixing glass then fill it with ice, stirring until combined and well-chilled.
- Strain into the absinthe-rinsed glass.
- Twist the lemon peel over the cocktail to release the oils. Discard the peel or place it on the rim of the glass as a garnish.