A New Orleans pre-prohibition cocktail, that we like to make with a split base of rye and Cognac. It's a classic stirred cocktail made extra interesting by the splash of absinth and the use of Peychaud's bitters.
25 ml rye
25 ml Cognac
10 ml simple syrup
4 dashes Peychaud's bitters
Coat a rocks glass with absinth. Stir all other ingredients with fresh ice and strain into the glass over a large ice cube.