Preparation:
Coat chilled old fashioned glass with Absinthe substitute (Herbsaint, Pernod...). Pour out most of what remains, perhaps leaving a small puddle in the bottom of the glass. Add bitters and syrup. You can use a single sugar cube instead of simple syrup, in which case you would now muddle this to dissolve. Add Whiskey Serve with a swizzle stick and/or straw.
This drink is traditionally served "neat" (no ice) You may want to adjust the amount of Pernod and/or Sugar to your tastes. Pernod can take a little bit getting used to.
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