creole fizz

1 1/2 oz Rittenhouse 100 Rye
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.
Drink was surprisingly crowded for a Tuesday night, but the staff had reserved a section in the back for our group. Bartender California Gold was on top of the action with the first two cocktails prepared in advance along with the first sortie of food. The first beverage I tried, the Creole Fizz, was an original that was a chimera of a Sazerac and a Tiki drink.
The drink started with a grand cinnamon nose which I presume was from freshly grated cinnamon. The recipe I copied down did not specify a garnish, but the photo does show some brown flecks floating on the lavish egg white foam. Since the place was rather packed and Cali had to work the other side of her station as well, I did not get to ask as many questions as I would have liked (*). The large dose of Peychaud's Bitters in the drink blended just as well with the absinthe here as it did in the equal parts Sazerac cocktail, the Gerty. Moreover, the pineapple complemented both the Peychaud's-Pernod Absinthe pairing as well as the hints of orgeat on the swallow. The concept of a whiskey Tiki drink was not unheard of and the rye worked similarly to the Bourbon in the LUPEC original, the Ken-Tiki. Overall, the Creole Fizz accomplished being both richly flavored and refreshing.

(*) Postnote: I just confirmed the recipe with Cali over email and the recipe given above is correct.