1 ½ oz. Mt. Gay Black Barrel rum
1 oz. Lime juice
¾ oz. Peach Falernum
¼ oz. Cane sugar syrup
2 dashes Angostura bitters
4 sprays Absinthe
Combine ingredients in mixing glass with ice. Shake and strain into coupe glass and garnish with a cherry.
Adam Lockridge, cocktail curator at Prepkitchen Little Italy in San Diego, created this recipe.