Ron C

I really like this one.

I like mine with no salt rim and one dash of orange bitters.....perfect.

I love this cocktail. I make it with 45ml Sazerac Rye, 22.5ml Vermouth, 22.5ml Benedictine, 2 dashes of Peychauds and 2 dashes of Angostura bitters, a spray of Absinthe in a chilled coupe glass with lemon oils expressed on top.
I find this a perfect balance with the Rye a little more prominent. I personally think this cocktail deserves to be right up near the top in the list of classics.