2 oz Scotch
1⁄2 oz Fernet Branca
2 ds Peychaud’s Bitters
1 cube Sugar cube
1 rinse Absinthia Absinthe
Stir Fernet Branca with scotch over ice, strain into sugar muddled with bitters,then into an Old-Fashioned glass rinsed with Absinthia Absinthe.
Recommend a not-too-peaty Highland blend and bitters to taste.