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
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.
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.