A Good Sazerac Is Like Boozy Yin-Yang

Rinse a chilled rocks glass with absinthe, discarding any excess, and set aside. In a mixing glass, muddle the sugar cube, water and the Peychaud’s and Angostura bitters. Add the rye and cognac, fill the mixing glass with ice and stir until well-chilled. Strain into the prepared glass. Twist the lemon peel over the drink’s surface to extract the peel’s oils, and then garnish with the peel.