from PDT

  • 2 oz. Dolin Dry Vermouth
  • .75 oz. Bénédictine
  • .25 oz. Vieux Pontarlier Absinthe
  • 1 dash House Orange Bitters

Stir with ice and strain into a chilled coupe. Garnish with an orange twist.

Numerous early-20th century cocktails, none more pleasant to sip than this drink, were named after flowers. —Hugo Ensslin, Recipes for Mixed Drinks, 1916