Garnish:
Mint sprig
How to make:
SHAKE all ingredients with ice and strain into glass filled with crushed ice.
| 1 1/2 fl oz | La Fee Parisienne absinthe |
| 1/2 fl oz | Giffard Orgeat Syrup |
| 1 fl oz | Pasteurised egg white |
| 1/2 fl oz | Milk (semi-skimmed/2% fat) |
| 1/2 fl oz | Single cream / half-and-half |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
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.
History:
New Orleans 1930s.
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