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Pear brandy and absinthe combine to make this a truly unique tipple.
- 1/4 oz Absinthe
- 2 oz Massenez Poire Williams
- 3/4 oz Fresh lime juice
- 3/4 oz Rich simple syrup (two parts sugar, one part water)
- 1 Egg white
- Garnish: fresh grated nutmeg
- Garnish: 3 dashes Peychaud's bitters
Add the absinthe to a coupe glass, swirl to coat the inside, discarding any excess, and set aside.
Add the remaining ingredients to a shaker and shake without ice.
Fill with ice and shake vigorously for 30 seconds.
Strain into the prepared glass and garnish with freshly grated nutmeg and 3 dashes of Peychaud's Bitters.