1 1/4 oz Cynar
1 1/4 oz Fino Sherry (Lustau)
1/2 oz Cucumber Syrup (*)
2-3 dash Peychaud’s Bitters
Stir with ice, strain into an absinthe-rinsed (Butterfly Absinthe) rocks glass, and garnish with lemon oil from a twist.
(*) I did an equal parts cucumber juice (muddled and strained cucumber chunks) to sugar. Perhaps a 2 parts juice to 1 part sugar or all cucumber juice ratio would appeal to people seeking drier drinks. Or reducing the 1:1 syrup to 1/4 oz.