2 mint sprigs
1oz Cynar
1oz rum - book says white but I used Smith & Cross
1/4 oz absinthe, or less (book says Chartreuse
1/8 oz simple syrup
1/8 oz lime juice
1 dash Angostura bitters

Muddle 1 mint sprig. Add everything else, stir, strain into glass with other mint sprig for garnish. Also you can batch this.
Source: Amaro by Brad Thomas Parsons, called "the art of the choke" but edited