ABSINTHE SUISSESSE
Camper English, a San Francisco-based writer, adapted this classic drink recipe to showcase the use of absinthe. Here, absinthe is paired with orgeat, an almond-flavored syrup. The egg white and cream give the drink a frothy, milkshake-like texture. (If salmonella is a problem in your area, omit the egg white or substitute pasteurized liquid egg whites.) In New Orleans, many people consider this a breakfast drink.
Provided by Camper English
Yield Serves 1
Number Of Ingredients 8
Steps:
- 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
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