We've been drinking our way through Meehan's Bartender Manual, an enjoyable pastime for both the drink and the learning. For each cocktail, Jim Meehan delivers its origin, logic, and hacks. We riffed on his Sazerac the other night, rinsing our glasses with Pernod Absinthe, muddling the sugar with 2 kinds of bitters, and layering in the Woodford Reserve rye whiskey. "It's a beguilingly complex mixture," Meehan writes, "whose ingredients continue to marry with each sip." We fell in love.


  • 1 Demerara sugar cube
  • 3 dashes Peychaud's bitters
  • 2 dashes Angostura aromatic bitters
  • 2 oz. Rye
  •  Absinthe for rinsing
  •  Lemon peel


  1. Chill a rocks glass in the freezer.
  2. Muddle the sugar and bitters in a pitcher, then add the rye. Using a long-stemmed bar spoon, stir with ice.
  3. Pour enough absinthe into the chilled glass and swish it around to coat the whole inside.
  4. Strain the rye mixture into the glass and pinch the lemon peel (to release its oil) over the surface of the cocktail. Discard peel before serving.

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