½ ounce Le Compte calvados or applejack
1 ounce yellow Chartreuse
½ ounce fresh lemon juice
3 ounces Peychaud's bitters
burnt lemon oil for garnish
Combine the calvados or applejack, chartreuse, lemon juice, and bitters in a shaker; add ice. Shake and strain into a cocktail glass rinsed with the absinthe. Squeeze a lemon peel over the cocktail, flaming its essential oils over the surface. Discard peel and serve.