- 2-1⁄2 ounces rye whiskey
- 1 or 2 teaspoons pastis (Herbsaint, Pernod, Ricard, Absente, or La Muse Verte)
- 1 teaspoon simple syrup
- 3 or 4 dashes Peychaud bitters
- 1 lemon twist, for garnish
Stir all ingredients except for garnish together, and strain into a double old-fashioned glass filled with ice. Add the garnish.