- Absinthe
- 2 1/2 ounces dry vermouth, preferably Dolin dry
- 1/2 ounce Benedictine
- 1/4 ounce lemon juice
Rinse a chilled coupe with a small amount of absinthe and dump. Combine the vermouth, Benedictine, and lemon juice in a mixing glass, add ice, and stir until chilled. Strain into the absinthe-rinsed coupe.