In a mixing tin add 2 oz. Traverse City North Coast Rye, 1⁄2 oz. simple syrup, 3 dash Peychaud’s bitters. Add ice and stir until fully diluted and chilled. Approximately 30 seconds. Glassware prep: rinse a rocks glass with absinthe and add ice to chill. Once glassware is chilled dump out the ice and any remaining absinthe. Strain cocktail into prepped glass. Express a flamed lemon peel over the top of the drink. Discard the lemon peel.