Sotto gli ombrelloni

Serve in

Garnish:

Absinthe spritz, then torch the foam lightly

How to make:

Combine egg white, Gin, Limoncello, Italicus, Pernod, lemon juice, and saline to a mixing tin. Wisk or shake hard for 40 seconds until frothy. Add one clear medium sized ice cube, cover and shake hard again for 30secs. Double strain into a coupe glass, filling the glass to a rounded meniscus of foam rising above the rim.
Spritz 3 times with Absinthe over foam.
Use torch to just lightly merengue the top of the foam.
Sip and drink responsibly