I heard that Polish farmers make absinthe using this method and it's called....
...something beginning with P (i'll check). The trick is to use very high proof liquor like Everclear or Spiritus ref and obviously high quality herbs. Anyway, the bitterness should be complex and not gag inducing. Three days seems a short time...do you have their brochure handy still? I thought that it needed to be aged for about six months??? preferably in a barn
Did you try any of the commercial brands of absinthe? There is one called Absente but that is made with Southern Wormwood as the FDA ban thujone in alcoholic beverages.
Strangely it is not illegal to own or drink absinthe and you can import it from Europe without any problem.