Swizzle in a mixing bowl with cracked ice and pour into a tall glass, topping with more ice. Serve with a straw, and garnish with a spent lime shell, mint sprigs, and nutmeg.
The historical recipe, via Wondrich, is a rum or gin swizzle turned green via wormwood bitters, replaced by absinthe here.
The Dead Rabbit Drinks Manual pp. 91-93.