This classic cocktail is made with Delaware Phoenix absinthe, the very best absinthe in the United States.  Made by master distiller Cheryl Lins, Delaware Phoenix create extremely limited micro batches of their absinthe.  If you can find it, get some!  My favorite of their absinthes is their Walton Waters.

3 oz Catoctin Creek Roundstone Rye
¾ oz simple syrup
4 dashes Peychaud bitters
Delaware Phoenix Absinthe
Meyer lemon twist, for garnish

Chill an old-fashioned glass by filling it with ice water and letting it sit while preparing the rest of the drink.

In a separate mixing glass, muddle the simple syrup and Peychaud bitters. Add the Catoctin Creek Roundstone Rye whisky and ice to the bitters mixture and stir to chill the mixture.

Discard the ice in the chilled glass and rinse it with the Delaware Phoenix absinthe by pouring a small amount into the glass, swirling it to coat all the edges of the glass, and discarding the rest of the liquid.  (I'm stingy with my Delaware Phoenix absinthe, so I save the "pour off" for a later cocktail!  I just can't waste any of that stuff!)

Strain the whisky mixture from the mixing glass into the old fashioned glass. Twist the Meyer lemon peel over the glass so that the lemon oil cascades into the drink, then rub the peel over the rim of the glass.  Do not put the twist in the drink as this is a major faux pas.

Enjoy a truly eclectic beverage!