Absinthe Suissesse
Absinthe shaken with orgeat, cream and egg white. A New Orleans brunch classic.
Shaken · Coupe · Advanced · about 3 minutes · about 14% ABV
Ingredients
- 30 ml Absinthe
- 15 ml Orgeat (almond syrup)
- 30 ml Thickened cream
- 1 Egg white
- 5 ml Crème de menthe
- Grated nutmeg (garnish)
Method
- Chill the glass
- Pour 30 ml absinthe into the shaker
- Pour 15 ml orgeat (almond syrup) into the shaker
- Pour 30 ml thickened cream into the shaker
- Add 1 egg white
- Pour 5 ml crème de menthe into the shaker
- Dry shake
- Add ice
- Shake hard
- Strain
- Garnish
Tip
Dry-shake first for a silky foam.
About the Absinthe Suissesse
The Absinthe Suissesse is a New Orleans brunch classic, made popular at the Old Absinthe House and at Brennan's restaurant.
The cream family. Cream drinks became fashionable in the early 1900s, when the Alexander and its cousins appeared. They had a second golden age in the 1970s and 1980s with the Grasshopper, the White Russian and the Mudslide. Serve them after dinner, in place of dessert.
Absinthe Suissesse FAQ
What's in an Absinthe Suissesse?
30 ml absinthe, 15 ml orgeat (almond syrup), 30 ml thickened cream, 1 egg white, 5 ml crème de menthe, garnished with grated nutmeg.
How strong is an Absinthe Suissesse?
About 14% ABV once mixed with ice, which is 1.5 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir an Absinthe Suissesse?
Shake it. Egg needs hard shaking to foam, and citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve an Absinthe Suissesse in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
