Sometimes it’s helpful to think of a garnish in an uncommon way. Consider the absinthe rinse found in a traditional Sazerac cocktail as an aromatic garnish that’s placed underneath the drink. It incorporates into the finished product but also retains some aromatics along the inside collar of the glass. The classic methodology is to pour a small measure of absinthe into the glass, swirl it, and then dump it out, which coats the glass evenly, but is also a waste of absinthe and is slightly messy. This version uses an atomizer filled with absinthe to neatly and evenly coat the inside of the glass. Visit our Drinks & Entertaining page for more classic cocktail recipes.
What you will need
2 fl. oz. rye whiskey
1 tsp. 2:1 simple syrup (see tip)
3 dashes Peychaud’s bitters
1 dash Angostura bitters
Absinthe (in an atomizer bottle) for garnish
1 lemon peel for garnish