Suissesse Cocktail Recipes

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SUISSESSE COCKTAIL



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.

ABSINTHE SUISSESSE



Absinthe Suissesse image

Camper English, a San Francisco-based writer, adapted this classic drink recipe to showcase the use of absinthe. Here, absinthe is paired with orgeat, an almond-flavored syrup. The egg white and cream give the drink a frothy, milkshake-like texture. (If salmonella is a problem in your area, omit the egg white or substitute pasteurized liquid egg whites.) In New Orleans, many people consider this a breakfast drink.

Provided by Camper English

Yield Serves 1

Number Of Ingredients 8

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.

Steps:

  • 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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