From The Bachelor Farmer in Minneapolis, a take on a dirty Martini or a Martinez. Requires a lot of fine tuning for the right balance. I use a perfume atomizer for some of my citrus bitters and my St. George Absinthe.
1 1/4 oz herbal, dry gin (Sipsmith London Dry)
A bit more than 1/4 oz Luxardo maraschino
A bit less than 1/4 oz dry vermouth
(Optional) twist of lemon
Prepare glass with a light rinse or mostly miss the glass with an atomizer pump of absinthe.
Put liquid ingredients in a shaker with ice, with dash of bitters and shake the hell out of it. Serve in coupe or cocktail glass with an optional twist of lemon.
If you have the booze to spare, practice so you get the balance just right.