Chill the Glass: Start by chilling your old-fashioned glass. Fill it with ice water and set it aside while you prepare the cocktail.

Muddle the Sugar: In a mixing glass, add the sugar cube and the two dashes of Peychaud’s bitters. Muddle them together until the sugar has dissolved.

Add Rye and Bitters: Pour in the rye whiskey and add a dash of Angostura bitters. Fill the mixing glass with ice.

Stir the Mixture: Using a bar spoon, stir the mixture for about 20-30 seconds until it’s well chilled and slightly diluted.

Prepare the Glass: Discard the ice water from your chilled glass. Add the absinthe and swirl it around to coat the inside of the glass. Then, discard the excess absinthe.

Strain the Cocktail: Strain the chilled whiskey mixture into the prepared glass.

Garnish: Finally, twist a lemon peel over the drink to release its oils, then drop it into the glass as a garnish. Enjoy your Sazerac!