Ingredients

• 1/4 ounce absinthe
• 2 ounces Massenez Poire Williams
• 3/4 ounce lime juice, freshly squeezed
• 3/4 ounce rich simple syrup
• 1 egg white
• Garnish: fresh grated nutmeg
• Garnish: 3 dashes Peychaud's bitters

Instructions

Add the absinthe to a chilled coupe glass and swirl to coat the inside, discarding any excess, and set aside.

Add the pear brandy, lime juice, simple syrup and egg white into a shaker and vigorously dry-shake (with no ice) to emulsify the egg whites.

Fill shaker with ice and shake until well-chilled.

Double-strain into the prepared glass.

Garnish with freshly grated nutmeg and 3 dashes of Peychaud's Bitters.