Want more whiskey cocktail inspiration? Check out these recipes by The Parlor’s master mixologist, Joe Glashauser and this Traverse Magazine feature.


  • 2 ounces rye whiskey
  • 3 dashes Peychaud's Creole Bitters
  • 1 sugar cube
  • Splash of Absinthe Ordinaire
  • 1 inch piece of lemon peel


In a lowball glass, add a few ice cubes and splash of absinthe. Stir brie y and set aside. In a mixing glass, combine whiskey, sugar cube and three dashes of bitters. Add ice and stir until chilled and sugar is mostly dissolved. Swirl the lowball glass to coat with absinthe/ice mixture and then drain. Strain the chilled whiskey and bitters into lowball and twist lemon peel over the glass to release oils.