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!