2 oz Angel’s Envy Bourbon Finished in Port Wine Barrels
1 oz Angel’s Envy Rye Finished in Caribbean Rum Casks
Barspoon of Demerara
2 dashes of Angostura bitters
8 dashes of Peychaud’s bitters
¼ oz Absinthe
Chill a rocks glass and add Absinthe and let luge while you prepare your cocktail. Add all ingredients and fill with ice in a mixing glass then sir 30-35 rotations. Strain off the Absinthe in a separate glass for later. Strain cocktail into chilled glass. Peel a lemon and express the cocktail with its oils and aromatic.