Rinse glass with absinthe. Add demerara sugar cube to glass. Add 2 dashes of bitters and cognac to mixing glass. Add ice into mixing glass and stir. Strain into chilled glass and garnish with twist of lemon.
Fill a glass with crushed ice. Pour in the orange and lime juice, followed by the Falernum. Then the Fassionola syrup, and a dash of grenadine (for the color.) Follow that with a dash of both Absinthe and Angostura bitters. Finally, add the overproof Demerara rum and the dark Jamaican rum. Swizzle in the glass until the color is uniform. Top off with ice. Garnish with a lime wheel and a cinnamon stick. The cinnamon is key!