Instructions
To a rock glass add one sugar cube to rocks glass, 2 dashes of peychaud’s bitters and one dash of angostura bitters
Muddle together
To the rock glass add Add 2 ½oz of Dixon’s Trickle Down Maple Whiskey
In a separate chilled rocks serving glass add a splash of absinthe
Swirl to coat glass with absinthe then discard the splash
Add the mixture from the other rock glass into the chilled absinthe coated rock glass
Garnish with a lemon peel twist around the rim and then into cocktail
