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

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