- 1 ½ oz rye (Rittenhouse Rye)
- ¾ oz sweet vermouth (Carpano Antica Formula Vermouth)
- ½ oz gentian liqueur (Suze)
- ½ oz averna
- 1 tsp coffee liqueur (Caffè Borghetti Espresso Liqueur)
- 4 dashes absinthe (Kübler Swiss Absinthe Superieure)
- 2 dashes angostura bitters
Stir with ice and strain into a chilled rocks glass over large ice. Drop in grapefruit peel for garnish.