Normally I don’t much care for absinthe as an ingredient in mixed drinks, although I love the stuff on its own. Looking at this one in Hugo Ensslin’s 1917 book Recipes for Mixed Drinks made me hopeful, though, as it seemed like the quantity of absinthe would lend something nice without overpowering the drink with anise notes.
Well, what do I know?
1.5 ounces rye whiskey
2 dashes (1/4 tsp.) absinthe
2 dashes Peychaud’s bitters
Stir with ice and strain into a chilled cocktail glass.
It tastes pretty much like anise-infused rye. Not as good as absinthe. Not as good as rye. Almost certainly better, though, than straight bitters. So that’s something, right? Anyway, this is certainly drinkable, but not especially good. Three livers.