This variation on the classic is from Jessica Toews, bar manager at PiDGiN in Vancouver.

• 1 bar spoon absinthe

• 1 sugar cube

• 3 dashes Peychaud’s Bitters

• 2 oz Uncle Nearest 1856 bourbon

• Garnish: lemon twist

Pour absinthe into a chilled small rocks glass and swirl it around, then discard. Set glass aside. In a separate mixing glass, muddle together the sugar cube with the bitters. Add the bourbon and ice, then stir to dilute for 15 seconds. Strain cocktail into the prepared glass and zest a lemon peel twist over top. Serves 1.