Sazerac

1/3 oz. Absinthe
1 3/4 oz. cognac
one sugar cube
3 dashes Peychaud’s Bitters
Rye whiskey

Rinse a chilled old-fashioned glass with absinthe, add crushed ice and set it aside. Stir the remaining ingredients over ice and set it aside. Discard the ice and any excess absinthe from the prepared glass, strain the drink. Add lemon peel for garnish.