TASTE: Bold, Anise, Spice

INGREDIENTS:

• ¼ oz Tofino Distillery Psychedelic Jellyfish Absinthe
• 2 oz Tofino Distillery West Coast Whiskey 
• 1 Sugar Cube
• 3 dashes Peychaud’s bitters
• Lemon Peel

INSTRUCTIONS:

• Rinse a chilled rocks glass with ¼ oz Psychedelic Jellyfish Absinthe
• In a mixing glass, muddle one sugar cube with a dash of water and 3 drops Peychaud's bitters.
• Add West Coast Whisky and lots of ice, stir for 30 seconds until well chilled
• Strain whiskey/sugar mixture into Absinthe rinsed glass
• Garnish with lemon rind