Cabaret Cocktail

• A few drops of absinthe
• 1 1/2 oz. dry gin
• 1 oz. dry vermouth
• 1/2 oz. Benedictine
• 1 dash Angostura bitters
• 1 brandy-cured cherry

1. Swirl a few drops of absinthe in a chilled coupe.
2. Shake the other ingredients with ice in a mixing glass, then strain into absinthe-coated coupe.
3. Garnish with cherry.

absinthe, gin, benedictine, bitters, brandycured cherry

Taken from cooking.nytimes.com/recipes/12773 (may not work)