Tonight, it's the Sazerac.

Chill a double old fashioned glass.

Pour two to three tsp simple syrup in a 1 cup glass measuring cup. I use two, I like it strong, less sweet.

Add 6 dashes Peychaud bitters, 2 dashes Angustora bitters.

Top off with Rye whiskey (I used Bulleitt) to make 100 ml. That's just under 3 oz whiskey.

Pour into a shaker with about a cup of ice.

Stir. Don't shake.

Rinse chilled glass with absinthe. I used Sirene. Discard absinthe. Your mouth makes a fine drain.

Rub rim with a large twist of lemon, throw lemon twist into glass.

Strain rye mixture into glass.

Enjoy responsibly.