A relative of the Manhattan, this rye cocktail from the early 20th century originated at the old Waldorf hotel in New York City. The hotel was demolished in 1929, but the drink lives on thanks to craft cocktail pioneer Dale DeGroff, who adapted the recipe to the modern palate.
Rinse the inside of a chilled coupe with absinthe and set aside.
Add remaining ingredients into a mixing glass with ice and stir.
Strain into coupe.
Optional: Garnish with a lemon peel.