top of page

Absinthe Suissesse

['3 tablespoons (1 1/2 ounces) absinthe', '1 tablespoon (1/2 ounce) orgeat syrup*', '1 egg white** or 2 tablespoons pasteurized liquid egg whites (optional)', '1 dash orange flower water (optional)', '1/4 cup (2 ounces) heavy cream or half-and-half', '1/2 cup crushed ice', '*Orgeat syrup is also known by its Italian name, orzata syrup. Camper English prefers orgeat syrup from Torani or Fee Brothers.', '**The egg white in this recipe is not cooked. If there is a problem with salmonella in your area omit the egg white or use pasteurized egg whites.']

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

Attribution for Recipes (CC BY-SA 3.0):

 

The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page