Summarize the following:
Put enough absinthe into a chilled glass to rinse the glass, then pour out the absinthe. Put ice cubes into your cocktail mixer, then pour 1 fluid ounce (30 mL) rye whiskey, 1 fluid ounce (30 mL) cognac, 3 dashes of Peychaud's bitters, 1 dash Angostura bitters, .25 fluid ounces (7.4 mL) simple syrup, and .25 fluid ounces (7.4 mL) chilled water over the ice. Shake the cocktail mixer hard for 10 to 15 seconds, then strain the cocktail into the glass you rinsed with absinthe. Add a twisted lemon peel to the glass as a garnish.Discard the lemon peel after you finish your drink. Combine all the ingredients in a martini shaker. Fill the shaker the rest of the way with ice, put on the lid, and shake the mixture vigorously. Strain the mixture into a martini or cocktail glass filled with crushed ice. Serve the cocktail with a wedge of grapefruit on the rim of the glass. Transfer the absinthe to a champagne glass. Hold the glass on a 45-degree angle and slowly pour in the sparkling wine. Holding the glass like this and pouring slowly minimizes bubbling. Add ice to chill the drink before serving if you like.
Mix up a Sazerac cocktail. Shake up a Sun Also Rises cocktail. Make a Death in the Afternoon.