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It should be considered whether the history of this drink should not be integrated by reporting this recipe present in the "Old Waldorf-Astoria Bar Book", 1935, p. 53:

"HEARN'S
Dash of Manhattan Bitters
One-third Whiskey
One-third Italian Vermouth
One-third Absinthe"

I had to replace Irish with bourbon but the result was still excellent. I can't stand seeing substitutes for absinthe used rather than authentic absinthes. I hope this mess ends soon. I used a Jade New Orleans absinthe, which is authentic absinthe; I invite everyone to choose authentic absinthes and to flush the crapsinthes down...

We used this as an aperitif and it was great. I would also consider using as a digestive. Was a bit unsure about all the ingredients, but they blend so well together would do this one again.

There are some cocktails where you can pick out each of your the ingredients. There are others where there is just sort of a bland mix of flavors. But here we find a wonderful, complex harmonious whole! Great whiskey backbone. Sweetness and complexity from the vermouth (Cocchi di Torino here). And herbaceousness from the Chartreuse. The absinthe is more subtle than a usual, but is definitely adding something. Excellent!

An excellent night cap cocktail or sipping as Simon suggests. Well rounded, herbal, pleasant booziness with orange spice. Almost as if it has its own flavor and not any one ingredient is forward. Well developed proportions.