1.  Prepare pecan orgeat ahead of time. Add 1/4 cup pecans to small bowl and cover with 3/4 cup plus 2 tablespoons water. Let sit 30 minutes. Strain, discarding water. In food processor or blender, lightly pulse pecans until coarsely ground (or add pecans to ziploc bag and crush with rolling pin). Return nuts to bowl. Cover with 3/4 cup plus 2 tablespoons filtered water and let sit 4-5 hours, stirring every hour. Strain liquid into container with lid, pressing down on nuts to extract as much liquid as possible. Discard nuts. Add 3/4 cup plus 2 tablespoons sugar. Close lid tightly and shake vigorously, repeating the shaking several times over 15 minutes, or until sugar is dissolved. Add 1/4 ounce vodka and a few drops orange blossom water if available to fortify. (This last step is optional.)

2.  Add bourbon, orgeat, and bitters to shaker. Add ice and shake. Place a splash absinthe in champagne flute, tilt glass to coat in absinthe, and dump out excess. Strain cocktail into coated champagne flute and top with brut. Garnish with orange peel.