Rinse the inside of a chilled cocktail or coupe glass with the absinthe, then remove any excess. Set aside.
Pour the pear brandy, lime juice, simple syrup, and egg white into a cocktail shaker. Shake vigorously to emulsify the egg whites.
Add some ice into the shaker, then shake it again. Shake well until chilled.
Double-strain it into the prepared coupe glass.
Garnish it with some freshly grated nutmeg and 3 dashes of Peychaud's Bitters.
The drink comes from the celebrated bartender Dushan Zarić—co-founder of New York City’s Employees Only, who has fashioned a pear brandy inspired variation on his most famous cocktail.