2 tsp. Pernod Absinthe - (more)
1 1/2 oz. White Rum - (more)
1 Egg Yolk - (more)
1 tsp. Superfine Sugar - (more)
1 tsp. White Creme de Cacao - (more)
1/2 oz. Triple Sec - (more)
In a shaker half-filled with ice cubes, combine all of the ingredients. Shake well. Strain into a sour glass.