Step-by-step: Sazerac

Crack ice with a muddler and fill a short glass with it.

Place a sugar cube and 1/2 ounce water in a mixing glass and incorporate using a muddler.

Add 6 dashes of Peychaud's bitters and 2 dashes Angostura bitters.

Use a standard jigger to measure out 2 ounces rye whiskey and add it to the mix.

Give this a quick dry stir (without ice) to make sure the sugar is fully dissolved.

Add a bar spoon's worth of absinthe to the melting ice. Then pour out the absinthe, leaving a coating on the inside of the glass.

Add whole ice to the mixing glass.

Stir the mixture and pour out the ice in the smaller glass.

Using a strainer, pour this into the chilled, absinthe-rinsed glass.

Carve a swath of lemon peel using a fruit peeler and run the peel skin-side down on your palm.

Express the lemon oil over the surface of the drink by folding the peel in half lengthwise.

Run the peel skin-side down around the rim of the glass to rub off any extra oils.

Place the peel right-side up in the glass for a nice visual of the bright yellow peel against the classic red cocktail.