Step-by-step: Sazerac

Updated 7:49 PM ET, Fri January 4, 2013
1 of 13
Crack ice with a muddler and fill a short glass with it. Mark Hill/CNN
Place a sugar cube and 1/2 ounce water in a mixing glass and incorporate using a muddler. Mark Hill/CNN
Add 6 dashes of Peychaud's bitters and 2 dashes Angostura bitters. Mark Hill/CNN
Use a standard jigger to measure out 2 ounces rye whiskey and add it to the mix. Mark Hill/CNN
Give this a quick dry stir (without ice) to make sure the sugar is fully dissolved. Mark Hill/CNN
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. Mark Hill/CNN
Add whole ice to the mixing glass. Mark Hill/CNN
Stir the mixture and pour out the ice in the smaller glass. Mark Hill/CNN
Using a strainer, pour this into the chilled, absinthe-rinsed glass. Mark Hill/CNN
Carve a swath of lemon peel using a fruit peeler and run the peel skin-side down on your palm. Mark Hill/CNN
Express the lemon oil over the surface of the drink by folding the peel in half lengthwise. Mark Hill/CNN
Run the peel skin-side down around the rim of the glass to rub off any extra oils. Mark Hill/CNN
Place the peel right-side up in the glass for a nice visual of the bright yellow peel against the classic red cocktail. Mark Hill/CNN