Sazerac

Sazerac: 1/2 teaspoon absinthe; 1/2 teaspoon simple syrup; 1 dash Peychaud's bitters; 2 ounce rye whiskey; Garnish: Lemon twist; Coat chilled old fashioned glass with Absinthe substitute (Herbsaint, Pernod...). Pour out most of what remains, perhaps leaving a small puddle in the bottom of the glass. Add bitters and syrup. You can use a single sugar cube instead of simple syrup, in which case you would now muddle this to dissolve. Add Whiskey.