Rather than pouring absinthe into your glass to prep it for your Sazerac, use a Misto bottle filled with la fée verte to apply a thin coat.  Saves you from having to pour out any excess that would otherwise muck up your Sazerac.  I’ve got another Misto for bitters, and one spare in case I come up with another good idea for it.

I made this Sazerac with Bulleit Rye, Peychaud’s bitters, Sugar in the Raw (which is my go-to cocktail sugar), and Lucid Absinthe.

(h/t to the mixologists at Founding Farmers for passing along this idea.)