Rinse a chilled coupe with the absinthe and discard the excess.
Combine the rye and sweet vermouth in a mixing glass.
Add two dashes of Angostura bitters.
Add ice and stir for 25–30 seconds until well chilled.
Strain into the rinsed coupe and serve without garnish.
From the Waldorf-Astoria bar in New York before Prohibition, and one of a large family of absinthe-touched Manhattans that includes the Sazerac and the Tuxedo. Rinse rather than measure the absinthe unless you want it to be the drink.
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