Sunset

Chill the cocktail coupe by placing it in the freezer or filling it with ice water.

Rinse the chilled coupe with absinthe by swirling it around the inside of the glass, then discard any excess.

In a mixing glass, combine the rye, Pierre Ferrand Dry Curaçao, Bénédictine, and a dash each of Peychaud's Bitters and Angostura Bitters.

Add ice to the mixing glass and stir until well-chilled.

Strain the mixture into the prepared coupe.

Flame an orange peel over the drink, releasing its oils, and use it as a garnish.