Bonsai

Select and pre-chill a cocktail coupe.

Prepare an orange zest twist for garnish.

Stir the Lustau Jarana Fino Sherry, Akashi-Tai Shiraume Ginjo Umeshu, chili liqueur, Lustau Palo Cortado Península Sherry, and La Fée Parisienne absinthe with ice.

Fine strain the mixture into the chilled coupe glass.

Express the orange zest twist over the cocktail, then use it as a garnish.