Ingredients for

  • 60ml.
    Bulleit® Bourbon
  • 1cube(s)
  • 4dash(es)
    Peychaud's Bitters
  • 2dash(es)
    Angostura Bitters
  • 5ml.
  • 1piece(s)
    Lemon Peel
  • 2.3 units of alcohol per serve


How to make

  1. Fill a short glass with ice.

    Fill a short glass with ice cubes.

  2. Top up with water and leave to chill.

    Pour water into the ice-filled glass and leave to stand: the aim is to chill this glass, while preparing the drink in a second glass.

  3. Place a sugar cube in a new glass and add bitters.

    While the first glass chills, place a sugar cube into a second short glass and add four dashes of Peychaud's Bitters and two dashes of Angostura Bitters.

  4. Muddle until dissolved.

    Using a muddler, press down on the sugar cube to dissolve it in the bitters.

  5. Add two or three ice cubes.

    Add two or three ice cubes to the glass.

  6. Pour in Bulleit Bourbon.

    Using a jigger, measure 60ml Bulleit Bourbon into the glass.

  7. Stir well.

    Using a bar spoon, stir the drink thoroughly until the sugar is all dissolved.

  8. Discard the ice and water from the first glass.

    Pour away the ice and water from the first glass, leaving it chilled.

  9. Rinse the glass with absinthe.

    Pour a splash of absinthe into the empty glass and roll it around to coat the glass. Discard absinthe, so only a thin coating remains.

  10. Strain the cocktail into the glass. Do not add ice.

    Use a cocktail strainer to strain the liquid into the absinthe-rinsed glass. Do not add ice.

  11. Garnish with a strip of lemon peel zest.

    Using a sharp knife, pare a thin strip of lemon peel zest. Snap to release the flavouring oils, then drop into the drink.

Be a good host

Everyone loves a bit of finger food and designated drivers will appreciate some fancy soft drinks.

Bulleit Bourbon

Bulleit® Bourbon

A bourbon with heritage, Bulleit Bourbon stays true to its Kentucky roots with spicy, bold flavours that come from ageing the softly amber coloured liquid gently in small batches.