rye whiskey (or Cognac, or a combination thereof), absinthe (or absinthe substitute such as Pernod or Herbsaint), simple syrup or sugar, and Peychaud's bitters. Chill a rocks glass, rinse another with the absinthe, add the rye, simple syrup, and bitters, and stir with ice to chill. Strain into the other rocks glass. Garnish with a lemon twist.
Sazerac