This probably wasn't sensible. But there are three after dinner type drinks I really love. So I manhandled all three into the same glass. Here I use H by Hine, Rittenhouse, Weller 12, Punt e Mes, home-made corn and sugar syrup, Espirit Edouard.
20ml sweet vermouth
Several dashes of Peychaud's Bitters
15ml sugar syrup
Add some absinthe to a rocks glass and put (back) into the freezer. Put the other liquid ingredients into a mixing glass and stir over ice until satisfactorily diluted. Strain into the rocks glass and express over the zest then drop in.