The Louis Armstrong
½ ounce Herbsaint Absinthe 1½ ounces Rittenhouse Straight Rye Whisky 1 sugar cube 3 dashes Peychaud’s bitters
Instructions: Place absinthe in cocktail glass and swirl to coat the inside; discard.
Place rye whisky, sugar and bitters in a mixing glass filled with ice and stir until sugar is fully dissolved.
Strain into the absinth-rinsed glass and garnish with lemon peel.