Discovered by Heather Protz (when we used to enjoy her behind the bar) in the Food & Wine 2008 cocktail book, described as "A somewhat sweet, but tangy cocktail. A real dances-on-the-tongue number, and very refreshing. Great for pre-dinner, what the the acidity getting the taste buds going. The absinthe adds another layer, but without being too, well absinthey." I like to make a variation with an absinthe rinse, instead of the 2 dashes shaken in, to keep the absinthe in check.
2 oz Rye
1/2 oz Benedictine
1/2 oz maraschino
2 dashes absinthe (or enough to rinse glass if making variation)
3/4 oz fresh lemon juice
Chill a cocktail glass. Shake with ice. (Rinse glass with absinthe if making variation.) Garnish with twist.