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Suissesse

A New Orleans breakfast absinthe: orgeat, egg white and cream, shaken milky and anise-soft on crushed ice.

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Ingredients

• Absinthe — 45 ml
• Orgeat — 15 ml
• Egg white — 30 ml
• Cream — 30 ml

Preparation

1. Add absinthe, orgeat, egg white and cream to a shaker.
2. Dry-shake, then add ice and shake hard.
3. Strain into a rocks or Collins glass filled with crushed ice.

This material is informational and cultural, intended for adults 18+, and is not alcohol advertising.

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