2 oz. high-proof rye
4 dashes Peychaud’s bitters
2 tsp. rich simple syrup (2:1)
4 dashes (or one splash) absinthe or Pernod
Combine the rye, bitters, and syrup in a mixing glass with ice. Stir until the outside of the glass is icy.
Add the absinthe to a chilled old fashioned glass and coat the inside of the glass with it. Discard any remaining absinthe.
Strain into the glass and express a lemon peel over the drink. Run the peel around the rim of the glass then drop it in.