3-4 dashes of Peychaud's bitters
bar spoon of simple syrup
Ice a bucket (here I used a coupé cuz I'm fancy like that), then add a splash or so of Pernod, swirl it around then dump out contents. In a mix tin (one half of a Boston shaker set) add rye, bitters and simple syrup over ice. Stir with bar spoon until cold. I usually just slowly shake mine until cold and it is never bruised. Strain contents of tin into bucket coated with Pernod and squeeze lemon peel over the cocktail. I like to also rim the glass with the peel before discarding. For the purposes of taking a 'fun' photo I have garnished the cocktail with peel.