Since I had gotten the rye out from the back of the cabinet yesterday, this evening my husband made me a Sazerac, a New Orleans cocktail:
2 oz rye
swirl of absinthe or absinthe substitute (we used Pernod) (swish about 1/2 teaspoon full in the empty glass and pour out the excess)
1 teaspoon simple syrup
6 heavy dashes (24 drops) Peychauld bitters
piece of lemon rind
over ice in old fashioned glass. Tasty if you have the Peychauld bitters.