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I love absinthe and seem on the fence about Benedictine.. The bottle I have is probably 10+ years old so maybe it's oxidized and no longer worth using. The other factor is that I used a Noilly Pratt extra dry. To be honest, it was possibly the most disgusting cocktail I've ever made.

The Noilly extra dry is certainly a specific profile. Fairly yeasty and almost briny. It's the only dry vermouth I've been able to find locally so far.

Any suggestions about a specific vermouth that might make this more palatable? With the ingredients I used it ended up tasting like medicinal yeast water!

Absolute banger it tastes just like chrysanthemum tea and it’s a good sip

A delightful cocktail. Anders Erickson regal stirred it with an orange peel and that was the cherry on top. The name is great because it really feels delicate like a flower.

Terrific! Both the cocktail and the Joplin!

Felt like a bee sipping nectar from a flower! Awesome! Dolin Dry, Grande Absente.

Tried both the Boudreau and 1930 Craddock recipes. Both are good, but I think the lemon juice in the Boudreau recipe detracts a bit from herbal, aromatic nature of the drink which I enjoy. The Boudreau version is a little more refreshing on the palate. The version I’ll make in the future will have to be a preprandial decision.

I like this very much, especially with heavy dashes of absinthe.

Sublime, especially with ragtime accompaniment.