Ingredients

• 2 tablespoons Simple Syrup, recipe follows
• 1 teaspoon anise-flavored liqueur (I used Herbsaint, but you can also use Pernod)
• 3 ounces rye whiskey
• 10 dashes orange bitters
• 2 pieces thickly sliced orange zest
• 2 cups sugar
• 2 cups water

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Instructions

1. Divide the simple syrup, liqueur, rye and bitters between 2 lowball glasses. Mix well. Add 1 large ice cube to each glass. Squeeze the orange zest over the glasses and then add to the cocktails. Serve immediately.
2. Bring the sugar and water to a boil in a small saucepan; cook about 10 minutes. Cool and use immediately or store, covered, in a refrigerator.