Restaurants›4 Charles Prime Rib›High West Double Rye, Dudognon Reserve Cognac, Absinthe, Peychaud's Recipe

High West Double Rye, Dudognon Reserve Cognac, Absinthe, Peychaud's Recipe

Inspired by 4 Charles Prime Rib
Time7m
Serves1

Make High West Double Rye, Dudognon Reserve Cognac, Absinthe, Peychaud's Recipe in just 7m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cocktail

Method

Cocktail

1

Prepare glass

Chill an Old Fashioned (rocks) glass by filling it with ice and set aside while you mix the cocktail.

2

Rinse glass with absinthe

Discard the ice from the chilled glass. Add 0.25 tsp absinthe to the glass, swirl to coat the inside thoroughly (about 10–15 seconds), then discard any excess (or pour out to leave a thin liqueur coat). Set the glass aside.

3

Measure and combine

In a mixing glass, add 1.5 oz High West Double Rye, 0.75 oz Dudognon Réserve Cognac, 2 dashes Peychaud's bitters, and 0.25 tsp simple syrup.

4

Stir with ice

Fill the mixing glass with plenty of ice. Stir gently and steadily for 20–30 seconds (about 15–20 full strokes) until the mixture is well chilled and slightly diluted.

5

Strain

Strain the chilled cocktail into the absinthe-rinsed Old Fashioned glass over one large ice cube.

6

Garnish and finish

Express the lemon peel over the drink by holding it with the outer skin facing down and give a firm twist to release oils across the surface. Rub the peel around the rim and drop it into the glass as garnish.

7

Serve

Present immediately. Sip slowly to appreciate the interplay of spicy rye, warm cognac, floral anise from the absinthe, and Peychaud's bitters.