1½ ounces pisco
½ ounce elderflower liqueur
½ ounce lime juice
½ ounce lemon juice
½ ounce simple syrup
1 egg white
Pour a splash of absinthe into a coupe or tumbler, then roll around to coat the glass. Pour out the absinthe, then place the glass in the freezer to chill.
Combine the remaining ingredients in a cocktail shaker. Cover and shake vigorously. Add ice and shake again, then strain into the chilled glass.
Adapted from "The PDT Cocktail Book" by Jim Meehan (Sterling Epicure, 2011)