Rinse rocks glass with absinthe. Fill with cracked ice. Combine remaining ingredients with ice in mixing glass and stir. Strain into glass and garnish with fresh thyme sprig.
//To make thyme-infused Cointreau: Add 1 cup / 40g fresh thyme sprigs (gently bruised) to the fine strainer container of Infusion Vessel. Fill with 750ml bottle Cointreau. Let sit for 1 week, shaking regularly. Decant into clean bottle. (c/o The Bar Book)
//To make cucumber-infused absinthe: Combine 50 g chopped English cucumber and 2.5 oz absinthe in clean jar. Let infuse for up to 1 week. Strain into clean jar.