from The Craft of the Cocktail

  • .25 ounce Ricard
  • 2 ounces Bourbon Or Rye Whiskey
  • .75 ounce Sweet Vermouth
  • 2 dashes Angostura Bitters

Pour the Ricard into the mixing glass and swirl to coat the glass. Pour out the excess Ricard, then add the remaining ingredients over ice and stir. Strain into a chilled martini glass.

Albert Stevens Crockett's Old Waldorf Bar Days (1931) calls for equal parts of absinthe, sweet vermouth, and whiskey. That might have been fine with true absinthe, which was unsweetened and very bitter, but it won't work with today's absinthe substitutes. This recipe is much more appealing.