Ingredients: 1/4 teaspoon anise-flavored liqueur, 1/2 teaspoon white sugar, 1 teaspoon water, 2 dashes Peychaud bitters, ice cubes, 1/4 cup rye whiskey, 1 lemon twist for garnish
Directions: Store cocktail glass in the freezer for 15 to 20 minutes. Pour liqueur into frosted glass. Turn to coat sides. Dump excess liqueur. Add sugar, water and bitters to glass, stirring to dissolve. Strain into glass. Pour in rye. Stir. Garnish with a twist of lemon.