Time 5 minutes
Yields Serves 1
(Robert Lachman / Los Angeles Times)

Fill the cocktail glass with ice and allow to chill. In a cocktail shaker, muddle together the sugar with one-half teaspoon water. Add a few ice cubes to the shaker, along with the whiskey, bitters and lemon twist, and stir the mixture until it is cold.


Discard the ice in the cocktail glass and add a dash of absinthe to the glass. Swirl the glass to allow the absinthe to coat the interior. Strain the cocktail into the glass and serve with a glass of ice water on the side.

Adapted from “Imbibe!” by David Wondrich. The author recommends the Sazerac company’s 6-year-old rye whiskey or the Rittenhouse Bonded Rye. The drink should be served in a Manhattan-style cocktail glass.

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