1 Serve
5 Mins
Chill a rocks glass by filling it with ice and water, then set aside.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
179 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
82 mg / 1,250 mgPotassium
247 mg / 4,700 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
0 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 gIn a mixing glass, muddle the sugar cube with a few dashes of Peychaud's bitters and a splash of water until dissolved.
Add the rye whiskey to the mixing glass, fill with ice, and stir until well-chilled.
Discard the ice from the rocks glass, add a small amount of absinthe to coat the interior, and discard the excess. Strain the cocktail into the prepared glass and garnish with a lemon peel.
9
g47
g11
g
