I tried it in the worst way possible. My Dolin Dry stays in my fridge since January. My Absinthe is a crappy 78% s*t which I bought because of the spoon in the Christmass set. So 2 if the 4 ingredients wasn't in shape. I tought as I wasted some good amount of Cocchi di Torino with this, so I made few changes.

I started with the ice. Added it straight in my mixing glass and coated it with 2 sprays of Absinthe. The high ABV started soften the ice, which was the deserved effect. I added the Dry and Sweet Vermouth and added 22.5 ml (3/4 OZ) of Yeni Raki (annised drink which is popular in my country). The lower ABV from the Raki wants way more stirring, so the previously absinthed ice helped the melting process.

The Yeni Raki herbal profile helped the Dolin Dry to shy out (as I said, it is in not tbe best condition). I added one mote dash of Orange Bitters, because I switched the Orange peel with dehydrated Orange. And to highten te ABV a bit - a dash of Angostura came to the glass.

After a good stir it appeared better to my taste. The Absinthe cut made the Vermouths shinier and vibrant. The Raki teamed up with the French vermouth's herbal profile and the overwhelming punchines was avoided. The addition of a couple of Bitter dashes made it more playful and the drink builded itself really well.

It is not the best option, but still works well.

Just splitted the syrup, adding a bsp of maple syrup to bsp of 2:1 cinnamon syrup. It opened the Calvados really well. For garnish used a gold pear fan. It was amazing.