45 ml Rebel Yell® bourbon whiskey 3 1/2 ml Pernod® licorice liqueur 2 ml Angostura® bitters 3 ml Peychaud® bitters 1 twist lemon peel 15 ml sugar syrup
In a spare glass, mix the bourbon, the sugar syrup, and the two kinds of bitters. Make a twist of lemon peel by peeling it from a lemon with a sharp vegetable peeler. Rub firmly around the rim of a well-iced old-fashioned glass. Put the Pernod in the glass and swirl it around to coat the bottom. Add the contents of the other glass along with one ice cube. Serve.