|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 blue above.
Absinthe smoothed with cream and sweet almond.
Also spelt 'Suissesse' and sometimes made with absinthe, vermouth, sugar, crème de menthe and egg white shaken and topped with sparkling water.
New Orleans 1930s.