This recipe combines two of the distillers' favorite spirits in a twist on the New Orleans' classic cocktail. Because the rye is clear, this becomes a clear pinkkish drink slightly colored by the red Peychaud's bitters. We've substituted the absinthe rinse for a healthy drop of the ouzo we make- it's dry and has interesting aromatics from the pinot gris grappa used as its base, then redistilled with Moroccan green anise and a touch of spearmint.
2 oz. Stone Barn Unoaked rye whiskey
1/4 oz. Stone Barn Ouzo
3 dashes Peychaud's bitters
bar-spoon of simple syrup-
Swirl the ouzo in a chilled rocks glass and set aside
In a mixing glass filled with ice, stir other ingredients and strain into the ouzo-coated glass. Garnish with a lemon twist.