Last Resort

Use 2:1 rich simple syrup for its listed portion.

Begin by rinsing the Cocktail Coupe with absinthe, ensuring an even coat, then discard any excess.

In a cocktail shaker, combine the pear eau de vie, freshly squeezed lemon juice, simple syrup, and egg white.

Seal the shaker and dry shake vigorously to emulsify the egg white with the other ingredients.

Add ice to the shaker and shake again until the mixture is well-chilled.

Double strain the cocktail into the prepared Coupe to achieve a smooth texture.

Garnish with a dash of Peychaud's Bitters and a pinch of freshly grated nutmeg to finish.