• Absinthe, to rinse
• 1 sugar cube
• .5 tsp cold water
• 3 dashes Peychaud’s bitters
• 2 dashes Angostura bitters
• 1.25 oz Coppercraft Rye Whiskey
• 1.25 oz cognac
• Lemon peel, garnish

Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside. In a mixing glass, muddle the sugar cube, water, and the Peychaud’s and Angostura bitters. Add the Coppercraft Rye and cognac, fill the mixing glass with ice. Stir until well-chilled and strain into the prepared glass. Twist the lemon peel over the drink’s surface to express the peel’s oils, then garnish with the peel.