Courtesy of Emily Nyokka, Post 70 Indulgence Bar
2 ounces rye
1 barspoon of gomme syrup*
5 dashes Peychaud’s Bitters
Combine rye, syrup and bitters in a bar glass with ice; stir until glass is frosted. Set aside. Pour a bit of absinthe into a chilled rocks glass; swirl to coat inside of glass and discard absinthe. Strain contents of mixing glass into absinthe-coated rocks glass. Express the oil from a lemon peel onto the top of the drink, rub the around the rim of the glass, and drop peel into glass.
*Made with gum arabic and sugar. Feel free to substitute a Demerara sugar-water syrup made with a 2:1 ratio.