SAZERAC

3/4 teaspoon sugar (or 1 sugar cube)
2 dashes Peychaud bitters
1 teaspoon water
Ice
2 ounces rye whiskey
1/8 teaspoon absinthe
Twist of lemon peel for garnish

Place sugar in another cocktail glass. Add bitters and a splash of water. Stir to dissolve sugar. Then add ice and whiskey. Take another glass from and rinse it with the absinthe, coating the sides of the glass. (Dump or drink the excess absinthe.) Strain the contents of the whiskey glass into the absinthe glass. Garnish with a twist of lemon.