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.