Serving ice (I use a king cube in each double old fashioned glass but serious eats says fill the glass)
Optional lemon peel
4 oz Crispin Cider
Muddle Peychaud's and sugar cubes.
Add rye and mixing ice and stir til frosty.
Spritz serving glasses or rinse with Absinthe.
Place serving ice in glass.
Strain mixing glass into two glasses.
Top each glass with 2 oz of Cider.
Serve, optionally, with a lemon peel twist.