1/2 oz Pineapple Juice
1/2 oz Orgeat
1/4 oz Pernod Absinthe
1/4 oz Peychaud's Bitters
~1/2 oz Egg White (1/3 of an Egg White)
Shake once without ice and once with. Strain into a glass, top with soda water, and add straw. Grate cinnamon over the top to garnish.
After the Vieux Italian at Russell House Tavern, we gathered our wits and headed out to the third destination on the Pernod Absinthe Boston Bar Crawl. Well, wits really were not needed since our 1930s limos were waiting out front to escort us to the last and still undisclosed location. Off we went on a winding tour through Boston that ended up heading towards the waterfront. At that point, we surmised that Drink in Fort Point would be our final destination.
(*) Postnote: I just confirmed the recipe with Cali over email and the recipe given above is correct.