Is this a 1:1 gomme syrup or 2:1?

Are you supposed to add 2.5 ml of absinthe or is it supposed to be a rinse or more like bitters dashes?

Tried this with nikka single malt as yamazaki is hard to find and was a little on the sweet side, does this drink need a single malt or would a blended japanese whisky such as shibui similar to yamazaki 12 be suitable?

Is there a specific coconut water brand you recommend because different coconut waters can taste very different from one another? Also should the coconut water be refrigerated before shaking or is room temperature better?
Thank you