- 2 fluid ounces of rye
- 1 fluid ounce of Italian vermouth
- ¼ fluid ounce (1½ teaspoons, 12 dashes) of French absinthe
- 2 dashes of Angostura bitters
Stir all of the ingredients with ice in frozen mixing glass and strain into a frozen cocktail glass. Garnish with a lemon twist or peel.