Last Resort
Ingredients
- 0.3 ounce absinthe
- 2 ounces Massenez Poire Williams
- 0.8 ounce lime juice, freshly squeezed
- 0.8 ounce rich simple syrup
- 1 egg white
- Garnish: fresh grated nutmeg
- Garnish: 3 dashes Paychaud's bitters
Method
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.