Absinthe Suissesse
Ingredients
Preparation
Fill a rocks glass with ice and let sit to chill. Combine the absinthe, orgeat, half-and-half, and egg white in a shaker and shake to blend. Next, add about half a cup of crushed ice and shake vigorously to chill. Discard the ice from the rocks glass and shake out excess water. Pour the contents of the shaker into a chilled glass.
A New Orleans classic from the early 1900s, the Absinthe Suissesse transforms the notorious green spirit into something surprisingly approachable. The egg white and cream create a silky, frothy texture that tempers absinthe's assertive anise character, while orgeat adds a subtle almond sweetness that rounds the edges. The result is a creamy, herbaceous sipper traditionally served as a morning drink—bracing but gentle, with licorice notes that linger softly on the palate.