1 oz. Peychaud’s bitters
1 oz. rye whiskey
1 oz. blanc or dry vermouth
1 tsp. rich simple syrup
1 tsp. absinthe
Stir with ice, strain into a cocktail glass, and garnish with a lemon zest. I especially like this with Dolin Blanc, a sweet white vermouth.
Note to self to try this cocktail on that fair day when I can afford absinthe. Reminds me quite a bit of the sazeraac, one of my favorite cocktails, with the addition of vermouth — and a LOT more peychauds.
Coffee: Peets Sumatra
(side note: the coffee is sitting in a singapore sling glass I got from the Raffles Hotel!)