Rinse a coupe glass with absinthe.
Add the rye, curacao, juice, syrup and egg white to a shaker with ice and shake.
Pour into the prepared coupe.
Garnish with a few dashes of cranberry bitters and fresh grated cinnamon.
*Duck-fat-infused dry orange curacao: Add 500mg dry curacao and 50g duck fat into a plastic bag, seal and cook sous vide for 4 hours at 165 degrees F. Freeze, then strain.