1bitters-infused sugar cube, plain sugar cube, or 1 teaspoon sugar
Couple dashes bitters (Peychaud's is the traditional brand here)
2 1/2 ounces rye whiskey (I've got my go-to, Catoctin Creek's Roundstone Rye)
Splash Pernod, Herbsaint, or other pastis
You'll need two old-fashioned glasses to be authentically fussy for this one. In the first, muddle sugar with bitters, then add rye and stir. In the second glass, add a splash of Pernod, swirl, and pour out the excess. Add ice, and then pour the rye mixture from the first glass to the second. Garnish with lemon and laissez les bon temps rouler!