Discard the ice water and add 0.25 tsp absinthe into the chilled glass. Swirl to coat the inside thoroughly, then discard any excess so only a thin aromatic rinse remains.

Mix Cocktail

Combine ingredients

In a cocktail shaker, add 1.5 oz Bacardi 8, 0.5 oz white rum, 0.5 oz peach liqueur, 0.75 oz fassionola (or passion fruit syrup), 0.75 oz fresh lime juice, and 2 dashes Angostura bitters.

Add ice

Fill the shaker with cracked or cubed ice (about 1 cup or enough to nearly fill the shaker).

Shake

Cap and shake vigorously for 12–15 seconds, until the shaker is well-chilled and slightly frosted on the outside. The goal is to chill and slightly dilute to balance the syrups and spirits.

Strain & Garnish

Double-strain the cocktail through a Hawthorne strainer and a fine mesh strainer into the absinthe-rinsed chilled coupe or Nick & Nora to remove ice shards and any pulp.

Garnish with a lime wheel or a lime twist laid on the rim. Optionally slap a mint sprig between your palms and place it on the drink for an added aromatic top note.

Serve immediately. Sip to enjoy the layered interplay of aged rum, bright white rum, peach sweetness, passion fruit notes from fassionola, a whisper of absinthe anise from the rinse, and the spice of Angostura bitters.