• 1 tsp Ricard pastis
    1/2 tsp superfine sugar
    2 dashes Peychaud bitters
    1 tsp water
    2 oz bourbon whiskey
    1 twist lemon peel

Pour ricard into a glass and swirl around to coat the glass; discard any excess. Place the sugar, peychaud bitters, and water into the glass and muddle with the back of a teaspoon. Almost fill the glass with ice cubes. Pour the bourbon over the ice cubes, add a twist of lemon peel, and serve.