Summarize:

Simple and sophisticated, this drink was famously described by Ernest Hemingway. Quoth the American master: "Pour 1 jigger of absinthe into a champagne glass. Add iced [brut] champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly." The sazerac, created by Antoine Amedee Peychaud in the early 1800s, is one of the oldest known cocktails. Add a little absinthe to this stellar recipe to make it really stand out. Add three dashes of absinthe to a bucket glass nearly filled with ice cubes. In a cocktail shaker with ice, mix vigorously: 2 ounces Osocalis brandy ounce simple syrup 2 dashes Peychaud's bitters. Pour contents of cocktail shaker into bucket glass. Stir lightly and wipe rim with lemon zest before adding it as a garnish. Finished. Place 1/2 lemon vodka in a shot glass. Fill 1/2 with absinthe. Float a slice of lemon on top. Place a sugar cube on top of the lemon. Drip on more absinthe. Light it on fire. Blow out the flame or use the backdraft method of putting your palm over the cup. Drink the shot.
Try a Death in the Afternoon. Try an absinthe sazerac. Have a Kalashnikov shot.