• 2 oz rye whiskey
• 5 dash­es Pey­chaud’s bitters
• 1 sug­ar cube
• Splash of water
• Herb­saint wash
• 1 lemon twist

Fill an old-fash­ioned glass with with ice and top with water. In a sec­ond old-fash­ioned glass mud­dle the sug­ar cube, Pey­chaud’s bit­ters and water until the sug­ar dis­solves. Add ice and the rye whiskey and stir with a bar spoon. Dis­card the ice and water from the first glass. Then coat the glass with the Herb­saint and dis­card the excess. Julep strain the rye mix­ture into this glass. Take your lemon twist and rub the out­er part of the lemon around the rim of the glass. Then twist the lemon over the glass to incor­po­rate the lemon oils into the cock­tail. Then dis­card the lemon twist or add to the cock­tail, this is up to you or your guest.