improved new york cocktail

1 oz Rye Whiskey (Rittenhouse)
1 oz Cognac (1/2 oz each Pierre Ferrand 1840 + Du Peyrat Selection)
1/2 oz Maraschino liqueur (Luxardo)
3 dash Peychaud's Bitters
1 dash Absinthe (10 drop St. George)

Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist. Cognac was split to finish off my bottle of 1840.Two Mondays prior, I returned to the Bartender's Choice app, and I landed on the Improved New York Cocktail as Dan Greenbaum's riff on the 1870s classic Improved Whiskey Cocktail that he created at Manhattan's Attaboy in 2016. The New York modifier refers to a split base of rye and Cognac that was first spotted on Milk & Honey's menu in 2013 for their Sazerac variation, although that split base Sazerac dates further back to perhaps Dale DeGroff according to Punch Drinks. Once prepared, the Improved New York Cocktail showcased a lemon, nutty cherry, and anise aroma. Next, a light cherry sip flowed into rye, Cognac, nutty cherry, licorice, and anise flavors on the swallow.