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.

About Audrey and Bill Kopp
Self-described “liquor nerds” Audrey and Bill Kopp enjoy a good cocktail now and then (and then, and then) but always imbibe responsibly. Everyday Americans with upscale tastes, they're always on the lookout for the best values in spirits, clever-yet-legal DIY strategies, and adventurous cocktail recipes. Find them also at Follow me @liquornerds

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