Absinthe Suisesse

Serve in an Old-fashioned glass...
1½	fl oz	La Fée Parisienne Absinthe Superieure
½	fl oz	Giffard Sirop de Orgeat (Almond) Syrup
1	fl oz	Pasteurised egg white
½	fl oz	Milk
½	fl oz	Single cream / half-and-half

Display recipe in:

How to make:

SHAKE all ingredients with ice and strain into glass filled with crushed ice.

Garnish:

Mint sprig

Comment:

Absinthe smoothed with cream and sweet almond.

Variant:

Also spelt 'Suissesse' and sometimes made with absinthe, vermouth, sugar, crème de menthe and egg white shaken and topped with sparkling water.

About:

New Orleans 1930s.

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Makes this drink 15.56 times

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SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) to emulsify and fine strain into chilled glass.

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Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the following order.

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