cargo thief

1 1/2 oz Bulleit Rye (Rittenhouse)
1 1/2 oz Sweet Vermouth (Cocchi)
1/2 oz Pierre Ferrand Dry Curaçao
4 dash Absinthe (1 scant bsp Kübler)
4 dash Orinoco Bitters (2 dash Angostura + 2 dash Bitter Housewife Cardamom) (*)

Stir with ice, strain into a Nick & Nora (coupe) glass, and garnish with orange oil from a twist.
(*) I found the recipe provided by Jillian Vose online calling for 4 dash Angostura Bitters.

In researching the Manhattan for USBG Boston's (Virtual) Classic Cocktail Happy Hour, I found my copy of Philip Greene's The Manhattan Book. After noting a few passages to quote for the upcoming session, I turned to the recipe section for the evening's cocktail. There, I was intrigued by the Cargo Thief by Jack McGarry and Jillian Vose at the Dead Rabbit for it reminded me of Harry Johnson's Manhattan Cocktail from his 1900 New and Improved Bartenders' Manual using both the curaçao and the absinthe (Johnson had it as an or, not an and).The Cargo Thief's nose stole an orange oil, anise, and curaçao aroma. Next, grape and orange notes conspired on the sip, and the swallow made off with rye, herbal, and orange flavors with an anise, clove, and cardamom finish.