(reposted because I didn't read the rules (d'oh — sorry!

1.5 oz rye (I used Redwood Empire Emerald Forest)
1 oz Dolin red vermouth
0.5 oz DOM Bénédictine
3 dashes Peychaud's bitters
Spritz of absinthe (I use an olive oil spritzer, which I find more convenient, less wasteful, and neater than rinsing)

Homemade bourbon cherries and store-bought desiccated ginger garnish

Add everything except garnishes to a shaker with lots of ice, and stir until condensation forms. Strain into a rocks glass over a large cube, or into an appropriate cocktail vessel, such as a coupe or a Nick and Nora. Garnish as above, or as you like. (Don't drop the ginger into the drink for obvious reasons.)