Method:Fill a rocks glass with ice. Then, into a second rocks glass, place a sugar cube in the centre and add 3 dashes of Peychauds crushing the sugar cube using a muddler.
Add the Buffalo Trace to the the Peychaud's with sugar.
Discard the ice from the first glass and coat the glass with the Herbsaint and pour away its remains.
Empty your mixture from the second glass into the first and garnish with lemon peel.