mardi gras

2 oz Rye Whiskey (Templeton)
2 dash Peychaud's Bitters
2 dash Angostura Bitters
3 dash Absinthe (18 drop St. George)
1 White Sugar Cube (1/3 oz Simple Syrup)
1 bsp Soda Water (omit)

Add everything but the rye, muddle the sugar cube, and add rye (combine using simple syrup and no muddling). Add ice, stir, and garnish with a lemon twist.Two Tuesdays prior, I opened up the A Spot at the Bar book by Michael and Zara Madrusan and found the Mardi Gras in a side note in the Old Fashioned section. Essentially, this New Orleans-themed Old Fashioned had the Peychaud's and Angostura of the Vieux Carré combined with the Peychaud's and absinthe of the Cocktail à la Louisiane and Sazerac as accents. Here, the Mardi Gras marched to the nose with lemon, rye, and anise aromas. Next, a hint of caramel on the sip continued on into rye, cherry, clove, allspice, and anise flavors on the swallow.