Stir ingredients over ice, serve straight in chilled, absinthe rinsed glass.
Very dry, offset enough by the triple sec and vermouth to be delicious. Absinthe rinse combined with the Jerry Thomas bitters gives interesting aromatics.
A Vieux Carre variant created out of necessity (lack of Benedictine in the drinks cabinet). Jerry Thomas bitters chosen over Peychaud's because I like my cocktails *really* bitter.