and we use real american rye whiskey, absinthe. >> now, you've got to crack the ice. have you ever cracked ice before? >> jimmy: no, i have never cracked ice. >> oh, okay. well, look. so you have to kind of -- and then, that's gonna be the cube.; but we're gonna get to that in a second because what we are going do is this. ready? >> jimmy: yeah. >> a little bitters. >> jimmy: yeah, bitters. >> bitters. >> jimmy: yeah, i don't have that. >> yep, and this bitters. >> jimmy: i got to get bitters. >> yeah, bitters. here, try bitters in here. >> jimmy: yeah, what is this called? >> that's english store bitters. and this is peychaud bitters. >> jimmy: so far, this drink looks great. [ laughter ] >> now, you got to muddle it. >> jimmy: muddle it. >> you want to break the sugar up. >> jimmy: yup. >> while you're doing that, i'm gonna take the absinthe. bam! yeah, yeah. all right. now what we're gonna do -- i'm coming back around. look at this. we are, like, dancing here. >> jimmy: yeah, this is fantastic. >> so we're gonna just sort of tak