One of New Orleans’ classic drinks, the Absinthe Suissesse is shaken vigorously or blended. The contemporary cocktail is made with Herbsaint or Pernod to obtain the licorice flavor of the banned absinthe.
- Crushed Ice - 4 ounces
- Egg White - 1
- Orgeat Syrup - 1/2 ounce
- Herbsaint or Pernod - 1-1/2 ounces
- Cream or Half-and-Half - 1/2 ounce
Combine all ingredients in a cocktail shaker. Shake vigorously, then strain into a chilled old-fashioned glass. If using a blender, blend for 5 seconds and do not strain.