Pack a rocks glass with ice and fill it with water. In another, muddle the sugar cube with the bitters and 1 tsp of water. Add the Cognac and several ice cubes and stir well. Dump the ice water from the first glass and pour in the absinthe. Swirl it around to coat the inside and dump the excess. Strain the chilled drink into the absinthe-coated glass. Twist a lemon peel over the top and rub it around the rim.

• 2 ½ oz rye
• 1 tsp absinthe or Herbsaint
• 2 dashes Peychaud's bitters
• 1 sugar cube

Pack a rocks glass with ice and fill it with water. In another, muddle the sugar cube with the bitters and 1 tsp of water. Add the rye and several ice cubes and stir well. Dump the ice water from the first glass and pour in the absinthe. Swirl it around to coat the inside and dump the excess. Strain the chilled drink into the absinthe-coated glass. Twist a lemon peel over the top and rub it around the rim.

• ¾ oz rye
• ¾ oz Bénédictine
• ¾ oz sweet vermouth
• ¼ tsp absinthe or Herbsaint
• 1 dash Peychaud's bitters

Stir and strain into a cocktail glass. Cherry garnish.

• 2 ½ oz Bulleit bourbon
• ½ oz sweet vermouth
• ¼ oz absinthe
• 1 oz pineapple juice
• 1 dash Peychaud's bitters
• 1 dash Fee Brothers Whiskey Barrel Aged bitters (or substitute Angostura bitters)

Shake and strain into a cocktail glass.