Recipe: 1 cube or ½ tsp sugar 4 dashes Peychaud Bitters Splash water, about ½ tsp 2 oz rye whiskey Splash Herbsaint (or Pernod), about ½ tsp Lemon peel for garnish Ice In an old-fashioned glass, add ice and set aside. In another, combine sugar, bitters, and water. Muddle until sugar is completely dissolved. Add