During the ongoing collapse of new world global hegemony, it's interesting to reflect on the “improving”’ quality of old world imports. I particularly like the intense bitterness imparted to the tail end by the Teutonic recreation of bogarts bitters. Salut!

This is my favourite cocktail by far. I've ended up using Woodford Reserve for so long now instead of Rye as I once (long ago now) ran out of Rittenhouse (it has not been replaced) that I can no longer imagine having it any other way. I serve it up in a chilled coupe. 4 dashes of Bokers bitters and a tiny amount of absinthe to make a small puddle in my bar spoon. A quarter ounce each of Luxardo Maraschino liqueur and 2:1 simple syrup. I don't bother with gum syrup. I've got a bottle of it but it's at the back of my booze cupboard and I can't be bothered to move everything to get to it. I love the lemon so much I do a couple of peels worth of lemon oil spritzed, and heavily rubbed around the glass and all over my fingers. The peel I put on the rim to be near my nose when I take a sip.

Had again and changed by rating upwards. Great cocktail to go with New Orleans or Cajun food. Maybe it because I have had a love affair with absinthe for over 50 years.

A fine old fashioned variant. Totally agree with other comments about the volume of absinthe. Got it down to 4-5 carefully administered drops. It’s powerful stuff!

I loved this cocktail before you added the absinthe - it’s far too overpowering now. Next time I’ll rinse the glass with absinthe then do your original recipe

This cocktail was recently featured on Cocktail College podcast. so I made to that spec. 2.5 oz Jack Daniel Bottled in Bond Rye, 1 bar spoon Absinthe, 1 bar spoon rich simple syrup, 2 dashes of Angostura. Lemon twisted expressed over the top. Served in an Old Fashioned glass over a big cube (stirred in a mixing glass and strained). Truly superb. 100% will have this again.

Love this cocktail - have made it many times! But the photo is wrong!

Pretty good without the sugar syrup too, depending on the quality of your whiskeys.