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Absinthe Suissesse

Name: Absinthe Suissesse
Ingredients: 3 tablespoons (1 1/2 ounces) absinthe; 1 tablespoon (1/2 ounce) orgeat syrup*; 1 egg white** or 2 tablespoons pasteurized liquid egg whites (optional); 1 dash orange flower water (optional); 1/4 cup (2 ounces) heavy cream or half-and-half; 1/2 cup crushed ice; *Orgeat syrup is also known by its Italian name, orzata syrup. Camper English prefers orgeat syrup from Torani or Fee Brothers.; **The egg white in this recipe is not cooked. If there is a problem with salmonella in your area omit the egg white or use pasteurized egg whites.

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Ingredients

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directions

1.
In cocktail shaker, combine absinthe, orgeat syrup, egg white, orange flower water, and heavy cream or half-and-half. Add ice and shake vigorously for at least 20 seconds. Strain into a chilled highball glass with or without ice from the shaker and serve

Recipes sourced from Epicurious.com.

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