Half a tumbler of cracked ice
2 dashes (½ teaspoon) of gum syrup
2 dashes vino bitters
1 dash (A little (1/4 teaspoon) absinthe
2 ounces whiskey
1 ounce vermouth
maraschino may be added)
Combine all ingredients into tumbler, stir well, strain and serve.
Note: The absinthe is a nice touch, but hardly a necessary one.
*Wondrich used Woodford Reserve Kentucky Bourbon Whiskey while making this cocktail at the International Chefs Congress