To coat the inside, pour just enough Scotch into a stemmed glass to cover the surface. Pour out any excess Scotch. In a shaker, combine the remaining ingredients and shake without ice to blend. Add ice and shake until chilled. Strain into the Scotch-rinsed glass. Twist a swath of lemon peel over the drink, then season the rim of the drink with it. Dash the bitters on top.

Glass

Coupe Glass

Ice

None

This drink flips the classic Sazerac on its head, pushing absinthe from supporting player to lead role. The anise-forward spirit dominates but finds balance through bright lemon and a silky egg white foam, while a whisper of Scotch smoke clings to the glass. Dashes of Peychaud's bitters across the frothy surface add their signature floral spice, creating a drink that's both bracingly herbal and surprisingly approachable.