Found at intoxicologist.net. An adaptation of a recipe from the 1930 edition of the Savoy Cocktail book. Suggest using Carpano if you have it, I had dolin rouge. Very nice drink. Well balanced. Will have to make it again before I can give good details.
1 1/2 oz Congac
3/4 oz dry vermouth
3/4 oz Carpano Antica Formula
1/4 oz orange liqueur
Chill cocktail glass with ice and dash of Absinthe.
Stir remaining ingredients with ice.
Discard ice and absinthe.
Pour and add a twist of orange.