Rather wet as the River Spree, for a Martini. But delicious.
I suggest cutting down the vermouths and the Curaçao by one third for the drier palates. And adding a dash of plum bitters. Garnish with a fan of plum slices if in season.

Delicious and refreshing!
Absinthe and génépi (or other local alpine herb liqueurs like Iva (yarrows)) are very Swiss, whereas the base spirit and the bitters aren't that much.
If you can get hold of, consider substituting:
- herbs eau de vie, pome fruit eau de vie and/or kirsch(wasser) for gin
- gentian eau de vie for Peychaud's (and a little cherry liqueur or syrup for colour)

Classic cocktail.
But Simon‘s review is priceless!

Delicious riff on the Blood & Sand, and the Pacharán liqueur fits in very well (maybe reduce it a little and increase the tequila to make a dryer cocktail).