- 1 large Peychaud’s sugar cube (recipe below)
- 2 oz bourbon or rye
- 1 – 3 spritzes absinthe from an travel spray bottle
Place the sugar cubes in the bottom of an old fashioned glass. Add just a splash of water & mix until the cube is dissolved. Add bourbon, ice and stir until well combined. Mist the glass with a few spritzes of absinthe. Garnish with a dehydrated citrus wheel (directions below).
If you want to add a little sophistication, bring an airplane bottle of champagne & top with a champagne float.
To make this an old fashioned, omit the absinthe.
Peychaud’s sugar cube:
Combine 1 cup superfine sugar & 1 tbsp of your favorite bitters in a small bowl and mix until well-combined and looking like a paste. Pack the sugar in a mini ice cube tray or in the bottom of a loaf pine lined with parchment paper. If using a pan, score light grid lines in it so that the cubes are easy to break apart when dry. Dry for 24 – 48 hours on a counter. When completely dry, store in a small container.
Dehydrated Citrus Wheel:
Slice into thin wheels your preferred citrus (oranges & lemons always work great, but blood oranges, grapefruits & more are fun too!). Place a wire rack on a baking sheet, spread the wheels out on the rack, and back at 200 degrees for 2.5 – 4.5 hours or until they are dry to the touch. Bake times vary by citrus type.
Message from Our Cocktail Contessa:
Traveling this summer can be hectic, so here’s a recipe kit that’s sure to calm your nerves before or after you get through TSA. Or, if you’re traveling to a place where there aren’t good bourbon drinks (why would you go to there?!) and you need to have your emergency kit of easy to whip up bourbon drinks!
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