1. Into a frozen coupe glass, add the absinthe and swirl to coat the inside of the glass, and return glass to freezer.
2. Add all other ingredients into a shaker with ice and shake very well.
3. Strain into the coupe glass.
The balancing act for me is the Campari: I like it just a tad bitter-y. Everything else swirls nicely around it.
A huge reconstruction project is finally done and I'm still a bit off-balance.