1 twist of lemon
45 ml of rebel yell bourbon whiskey (or maker's mark bourbon whiskey)
2 ml of Angostura bitters
3 ml of Peychaud Bitters
3 1/2 ml of pernod licorice liqueur
15 ml of sugar syrup (or simple syrup)
In a spare glass, mix the bourbon, the sugar syrup, and the two kinds of bitters. Make a twist of lemon peel by peeling it from a lemon with a sharp vegetable peeler. Rub firmly around the rim of a well-iced old-fashioned glass. Put the Pernod in the glass and swirl it around to coat the bottom. Add the contents of the other glass along with one ice cube. Serve.