1 Teaspoon of Ricard
1/2 Teaspoon of Superfine Sugar
2 dashes of Peychaud Bitters
1 Teaspoon of Water
2 fluid ounces or 6 centilitres of Bourbon Whiskey

Pour Ricard into a glass and swirl around to coat glass, discard any excess. Place the sugar, Peychaud Bitters, and water into other glass and muddle with the back of a spoon . Almost fill the glass with ice cubes. Pour the Bourbon whiskey over the ice cubes and garnish with a lemon twist.