Pour the absinthe into an absinthe glass or small cocktail glass. Place the sugar cube on an absinthe spoon and set the spoon over the glass. Slowly drip the water onto the sugar cube until it's completely dissolved into the glass.

• 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.

• 2 oz Cognac
• 1 tsp absinthe or Herbsaint
• 4 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 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 oz Calvados
• 1 oz gin
• ½ tsp Lucid absinthe
• 1 tsp grenadine

Shake and strain into a cocktail glass.