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Sorry, forgot to say the Talisker version uses the original recipe (1:1:1).

This may be heretical, especially on Rabbie Burns' Night, but sub Talisker 10yo malt for the rye for a smoky treat. Stir over a big ice cube. No need for the sugar syrup, says me.

Unlike some other commenters here, I really loved the absinthe forward quality of this cocktail. Just delicious! Used Rittenhouse Rye and Carpano Antica but look forward to trying this with Cocchi as well. This is an excellent, well-balanced drink and a must for licorice lovers like me.

I used Rittenhouse rye and Carpano Antica. Yes, it was reminiscent of a Sazerac, but the vermouth cut the sharp edges and tamed the rye.

Next time I think I'll use less absinthe than called for. Even a sixth of an ounce is formidable.

In my opinion the vermouth makes this cocktail. If there is no full bodied vermouth available, consider adding a hint of sugar syrup and reconsider the use of orange bitters according to your vermouth.

the important thing is to use authentic absinthe (Jade is perfect!) and not those bad fluorescent mouthwashes that fill the shelves...

On our favorites list, but I’m a little puzzled. The recipe says to stir the cocktail, but the review section says it’s best enjoyed shaken rather than stirred. Sigh…. Guess I’ll just have to do a bit of research to determine the correct technique. Tough work in the interest of science.

Absinthe taste is a little too much for me. I love the absinthe taste but prefer just a hint as in a sazerac. I would do 3 oz Rye, 2 oz vermouth (sweet) ¼ oz absinthe and 4 dashes orange bitters.