Add all the ingredients into a shaker with ice and shake.
Spray a mist of the absinthe into a chilled coupe.
Strain the mixture into the glass.
Garnish with skewered pear slices formed into a rose around a Luxardo maraschino cherry.
*Matcha syrup: Heat 1/2 cup water in small pot on stove until simmering. Remove from heat and add 2 whole leaf matcha tea bags. Infuse for about 10 minutes. Once tea is steeped, remove bags, return pot to stove and bring to a slow boil. Stir in 1/2 cup sugar until completely dissolved. Remove from heat and let stand until cool before using or refrigerating.