1 oz. rye
1 oz. Benedictine
1 oz. sweet vermouth
3 dashes Peychaud's bitters
Absinthe, for rinse
Brandied cherries, for garnish

Stir rye, Benedictine, vermouth, and bitters over ice in a cocktail mixing glass or mixing tin until thoroughly chilled. Add a splash of absinthe into a rocks glass, and swirl to coat the inside of the glass before discarding the absinthe. Strain the rye mixture into prepared rocks glass filled with one large ice cube. Garnish with cherries.