I took Dominic Venegas' neo-classic and gave it Jerry Thomas' 1876 Improved technique of adding Maraschino and absinthe. The Maraschino softens the deal and the absinthe gives it some brightness. The profile here is somewhere between a 1794 and a Red Hook. Like elsewhere, Campari and Maraschino interact so well together.
1 1/2 oz Rye Whiskey
3/4 oz Sweet Vermouth
3/4 oz Campari
1/4 oz Maraschino Liqueur
2 dash Absinthe (1/8 oz or 1 bsp Kubler is what I used)
2 dash Chocolate/Mole Bitters
Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.