1 sugar cube 2 1/2 ounces whiskey -- rye whisky 2 dashes Bitters -- Peychaud's bitters 1 dash Bitters -- Angostura bitters 1/8 tsp absinthe lemon peel In an Old-Fashioned glass (not a mixing glass; it's part of the ritual), muddle a sugar cube with a few drops of water. Add several small ice cubes and the rye whiskey,* the Peychaud's bitters, and the Angostura bitters.** Stir well and strain into a second, chilled, Old-Fashioned glass in which you have rolled around a few drops of absinthe until its inside is thoroughly coated, pouring off the excess. Garnish with a twist of lemon peel (some insist that this be squeezed over the drink and discarded; Handy wasn't so picky). * Use the good stuff, if you can find it: Van Winkle Family Reserve Rye (13 years old), or Sazerac Rye (18 years old).