Absinthe Suissesse
Absinthe turned plush and pale with cooling mint, almond, cream, orange blossom, and a dense egg-white foam.
- Glassware
- Highball glass
- Strength
- 23% ABVBefore dilution
Ingredients
- Absinthe 45 ml
- White crème de menthe 15 ml
- Orgeat syrup 15 ml
- Cream 30 ml Use heavy cream.
- Egg white 30 ml Use pasteurised egg white if preferred.
- Orange flower water 1 dash
Preparation
- Add all the ingredients to a shaker and dry-shake vigorously without ice.
- Add cubed ice and shake again until thoroughly chilled and aerated.
- Fine-strain into a chilled highball glass without ice.
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