SUISSESSE COCKTAIL

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Suissesse Cocktail image

Based on the Suissesse cocktail in Stanley Clisby Arthur's Famous New Orleans Drinks and How to Mix 'Em from 1937, this drink calls for much more absinthe than most cocktails featuring the strong anise spirit. But it's balanced with cream, frothy egg white and sweet almond-flavored syrup. It is traditionally shaken but can be made in the blender for an even frothier outcome.

Provided by Food Network Kitchen

Categories     beverage

Time 5m

Yield 1 drink

Number Of Ingredients 5

1/4 cup heavy cream
3 tablespoons absinthe
1 tablespoon orgeat, almond or simple syrup
1 large egg white
Dash orange flower water, optional

Steps:

  • Add the cream, absinthe, orgeat, egg white and orange flower water, if using, to a cocktail shaker and shake vigorously for about 15 seconds. Add crushed ice and shake for another 15 seconds. Strain into a collins glass filled with crushed ice.

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