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There was the Sazerac, of course, in which the ingredients are stirred with ice to temper the burn of the high-proof rye and absinthe while melding the flavors.

I wasn't ready for how much I loved absinthe.

If you've ever ordered a Sazerac, you might've noticed your bartender pour a quarter shot of absinthe into the glass, swish it around, and then dump the liquid into the sink.

The optional absinthe, which amounts to no more than a dash per drink, is a late 19th-century addition that gives the drink a little herbal pizazz; do not use more than suggested.

The addition of Pernod absinthe adds a little Old World psychedelia to the mix as well, barely detectable through all that almond.