Dominic Walsh’s recipe, good for 2000 ml: place 60 g of locust beans into a plastic bag and pour 1500 ml of silver tequila in. Squeeze out the air and place in a water bath for 20 minutes at 90 degrees. Pour 200 ml of still water into a saucepan and 200 g of sugar, 200 ml of agave syrup, and 4 g of Lapsang Souchong tea. Bring the mixture to a boil, reduce the heat, and stir until the sugar is completely dissolved. Add 20 g of absinthe, cool and filter into a separate container. Add to a silver tequila bottle and store in the refrigerator.