Jamie Boudreau, one of the nation’s best bartenders (currently at Tini Bigs Lounge, in Seattle), came up with this monster of a Manhattan variant.
Over ice, stir 1 ounce each of absinthe (Pernod’s version works well), bourbon (nothing too delicate), and sweet vermouth (Boudreau suggests Carpano Antica), and 3 dashes of Angostura bitters. Strain the drink into a chilled cocktail glass. We feel obliged to add: Proceed with caution!