My mashup of the Tiki classic, the Mai Tai, with the New Orleans treat, the Absinthe Suissesse; it made the cut for the 2018 USBG Cocktail Classique competition sponsored by Lucid Absinthe. It was inspired by how Tiki is so receptive to absinthe (albeit with a lighter touch) and I substituted one of the rums in a Mai Tai for the Suissese...
1 oz Absinthe
1 oz Rhum Agricole Blanc
1 oz Lime Juice
1 oz Orgeat
1/2 oz Orange Liqueur (Curaçao or Triple Sec)
1 oz Heavy Cream
1 Egg White
Shake once without ice and once with ice; strain into a Tiki mug filled with crushed ice. I originally intended to garnish with freshly grated nutmeg but I was limited to 7 ingredients -- feel free to add!