One of my favorite Louisiana ‘voodoo’ drinks (as I call them), I love the interplay between the rye, Benedictine, absinthe, and lemon. I changed my specs slightly with this iteration and am liking it. This time around I used Carpano vermouth and also added a couple of dashes of Ango bitters in addition to the Peychaud’s. Always a favorite while sitting in my Happy Place and spinning some records.

3oz Old Forester 100 Rye
3/4oz Benedictine
3/4oz Carpano Antica Vermouth
1 tsp Lucid Absinthe
2 dashes Angostura Bitters
2 dashes Peychaud’s Bitters
Expressed Lemon

Mix all ingredients but the lemon in a mixing glass with ice. Stir and strain into a chilled coupe glass. Express lemon peel over the drink and garnish. Serve up.