Turns out that anise-tasting absinthe is hard to tame: A bartender truly merits distinction when he makes a good Sazerac, the recently rejuvenated mid-19th century cocktail of whiskey, absinthe, and bitters. To get a better handle on the chartreuse liquor (and perhaps even show up a bartender or two), join Morton's Steakhouse [2] downtown on Thursday for Absinthe: The Green Hour. The evening tutorial, led by an expert from the classic absinthe brand Pernod [3] , will explain the liquor, the Sazerac, and other cocktails made with absinthe. Plus: On March 20, Morton's DTC location hosts a similar event. Thursday 6 p.m. $45. 1710 Wynkoop St., 303-825-3353