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1 oz rye whiskey
¾ ounce Benedictine
¾ ounce sweet vermouth
1/8 teaspoon Absinthia Absinthe Superieure
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.
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