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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

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