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Made this recipe twice. First time using two dashes of absinthe from a Japanese dasher bottle, with no pepper rim. Second time using 5 ml Herbsaint with a pepper rim. Definitely prefer the latter. Much rounder flavors with the added bonus of the piquant bite of pimiento. Flavor and sweetness balance depends on rather surgical execution/dilution. I think it's worth trying, but it shouldn't replace your fave Daiquiri recipe (mine 6:2:1)

Indeed, made this with Carta Blanca and was expecting this to be more Frangelica forward. Pleasantly suprised by the subtle balance between the absinthe, woody filbert, and as Simon has described, Bacardi's characteristic blue cheese flavor. Not having any fresh or ground allspice, I wetted the rim with wonderfully aromatic pimento dram liqueur. ☆☆☆☆♡+