1) Cocktail a la Louisiane
Ice
1 oz rye whiskey
¾ ounce Benedictine
¾ ounce sweet vermouth
1/8 teaspoon Pernod or absinthe (or in the unlikely event that you have it, Herbsaint)
Several dashes Peychaud’s bitters
Maraschino cherry for garnish
Fill a cocktail pitcher with ice. Pour in whiskey, Benedictine, sweet vermouth, and Pernod. Shake in bitters. Stir well and strain into a cocktail glass. Garnish with a cherry or a twist of lemon.
2) Absinthe Italiano
30ml sambucca
15ml Grand Absente
15ml maraschino liqueur
Stir over ice; strain into a cocktail glass.
This is akin to how old timer Harry Johnson supposed the Italians took their absinthe, based on his travels throughout Europe. And there’s nothing wrong with this way, the addition of Sambucca drives home the anise character.
