On my recent amaro adventure, I also grabbed a bottle of Genepy des Alpes liqueur, thinking it belonged in the category. In my defense, I'd never tried it before, but it most certainly is not. I believe I was thinking of Aveze, which I've tried only on one drunken evening at the lovely Pouring Ribbons and can't find locally.
It's not bad, mind you - kind of a milder cousin to my beloved Chartreuse, but its only advantage is price point. Still, can't let it go to waste. I thought its sweetness would align nicely with bubbly, and the use of wormwood reminds me of absinthe, so I plugged it into a Death in the Afternoon, a drink which I shudder to recall. Let's just admit already that Hemingway was an excellent writer and superb drunkard, but a middling mixologist at best.
1 1/2 oz Dolin Genepy des Alpes
3 dashes Bitter Truth Celery Bitters
5 oz sparkling wine (Cava for me, which I always choose for mixing over champagne)
Pour the liqueur and bitters into a champagne flute and top with the bubbly. Per the original directions: "drink three to five of these slowly". Wake up the next morning with regrets.