- 2 ounces rye whiskey
- 1/2 ounce simple syrup (or less for a really top-quality rye whiskey)
- 5 dashes Peychaud bitters
- Herbsaint, as needed to rinse or spray the glass
- Lemon twist, for garnish
Combine the whiskey, simple syrup, and bitters in a cocktail shaker over ice and stir to chill. Add a small amount of Herbsaint to the bottom of a chilled old-fashion glass and rinse to coat the inside of the glass, then tilt to discard any extra Herbsaint. Strain the rye mixture into the glass and garnish with a lemon twist.