My specs: 1.75oz aged rum (Planteray Original Dark), 0.5oz Cynar, 0.5oz Bénédictine, 0.25oz Peated Islay Scotch (Laphroaig PX), 1 dash Angostura bitters 0.25oz absinthe (for rinse or spritz)

Preparation: Chill a coupe. Spritz with Absinthe. In a mixing glass, combine all the other ingredients with ice and stir until well chilled and properly diluted (about 20–30 seconds). Strain into the absinthe-rinsed chilled glass and serve immediately.

Notes: Aptly named the 100 year old cigar. The Laphroaig works perfectly in evoking that ashy cigar smoke finish - just enough before the spiciness from the Ango and cooling anise from the absinthe. A wonderfully complex and beautiful drink. Cheers..