Five years back, I had made this drink for the first time. The ingredients are such that they leave a fairly pronounced length and after taste. Tried it again today. Some bartender’s suggest sherry instead of raspberry liqueur.

This would be 3 ounces of vodka with half a teaspoon each of absinthe, sweet vermouth and Chambord raspberry liqueur. It is best to shake it with chipped (or crushed) ice instead of ice cubes. Cooler and little more dilution brings the ingredients to the palette better.