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Use honey syrup made with 3 parts honey to 1 part water by weight for its listed portion.

Start with these components prepared in advance: Hayman's London Dry Gin (infused with Earl Grey tea).

Select and pre-chill a cocktail coupe glass.

Prepare a garnish of flamed lemon zest twist.

Rinse the chilled glass with absinthe, discarding any excess, and set aside.

Stir the Earl Grey tea-infused gin, gentian liqueur, dry vermouth, triple sec, and honey syrup with ice until well chilled.

Strain the mixture into the absinthe-rinsed glass.

Express the flamed lemon zest twist over the cocktail and use it as a garnish.