♦ ¼ oz. maraschino liqueur
♦ 2 dashes each of Peychaud’s and angostura bitters
1. Rinse rocks glass with Absinthe and discard.
2. Combine ingredients into a shaker with ice and shake.
3. Strain into Absinthe-rinsed glass with ice.
3. Garnish with lemon peel.
