I love this cocktail. I make it with 45ml Sazerac Rye, 22.5ml Vermouth, 22.5ml Benedictine, 2 dashes of Peychauds and 2 dashes of Angostura bitters, a spray of Absinthe in a chilled coupe glass with lemon oils expressed on top.
I find this a perfect balance with the Rye a little more prominent. I personally think this cocktail deserves to be right up near the top in the list of classics.

This is my favorite of the New Orleans cocktails. Personally, I like it with a twist of orange zest. It adds some high notes to the cocktail that really pop and compliment.

I currently have a 50% bourbon and a 40% rye and tried making this with both - in a similar situation I would definitely recommend sticking with rye. Bourbon makes for a less balanced drink.

Sublime cocktail regardless, though. I can see myself making many more of these in the future.

Instead of mixing the absinthe, I do a rinse like a sazerac. This is a great cocktail.

We were going to have a Creole dinner so decided to have this before our dinner. It was great.
I am not a big fan of sweeter cocktails, but decided to make the recipe as written. Did find it a bit sweet at first, but as it breathed and we had appetisers it softened.
Would make again but might lessen the vermouth by 1/3.

Inte go

A little too sweet. Need to tone down the sweet ratios. Other than that the drink was good.

Yum! Like a Sazerac Manhattan. I liked this recipe exactly as written and had two this evening.