Absinthe Suisesse

Absinthe Suisesse image

Serve in

Old-fashioned glass...
fl oz La Fee Parisienne absinthe
½ fl oz Giffard Orgeat Syrup
1 fl oz Pasteurised egg white
½ fl oz Milk
½ fl oz Single cream / half-and-half
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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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