I pondered how the Saratoga Cocktail from Jerry Thomas could be converted into the Vieux Carré by the addition of Benedictine and Peychaud's. I then wondered how it would be with the "Improved" treatment of Maraschino and absinthe. I dubbed this one after a Saratoga Springs hotel that opened around the time that the Improved style hit the scene.
1 oz Rye Whiskey
1 oz Cognac
1 oz Sweet Vermouth
1/4 oz Maraschino Liqueur
1 scant barspoon Absinthe (under 1/8 oz)
2 dash Angostura Bitters
Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.