Sometimes it’s helpful to think of a garnish in an uncommon way. We like to think of 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 amount 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 a little messy. We like to use an atomizer filled with absinthe to neatly and evenly coat the inside of the glass.
2 oz/60 ml rye whiskey
1 tsp/5 ml 2:1 simple syrup
3 dashes Peychaud’s bitters
1 dash Angostura bitters
Absinthe (in an atomizer bottle) for garnish
1 lemon peel for garnish
Stir the whiskey, simple syrup, and bitters together in a mixing glass. Add ice cubes and stir until chilled. In the frozen rocks glass, spray absinthe until the entire interior surface is evenly coated. Strain the cocktail into the glass, twist the lemon peel over the surface, and discard the peel before serving.