Sazerac

Splash a bit of absinthe in a highball glass full of ice. Swirl and set aside. Muddle a teaspoon of sugar, 2-3 drops Angostura bitters, 4-6 drops Peychaud's bitters, a jigger of whiskey, and a couple inches of lemon peel. Add ice and swirl until chilled. Ditch the absinthe (or drink it) but DON'T wash the glass. Strain and pour. Add a bit of lemon peel as a garnish. Try not to have too many.