Absinthe Suissesse
- 2 oz Absinthe
- 1/2 oz Orgeat Syrup
- 1 Egg White
- 1 dash Orange Flower Water
- 2 oz Half and Half
Dry shake all ingredients. Add ice to the shaker and shake vigorously.
| Prep Time | 2 minutes |
| Servings | 1 |
| Category | Egg Nog |
| Tags | 1880-1919 (Golden Age), Hair of the Dog, Morning Drink, New Orleans |
| Proof | 30.2 |
| Strength | 2.3 standard drinks |
| Glass | Highball Glass |
| Temp | Cold |
In New Orleans, the Absinthe Suissesse is a classic morning drink served especially during brunch. Fortunately it is a good drink to start the day for other reasons. The soft texture is easy to approach when you are in the fog of a New Orleans hangover. And the herbal profile of the absinthe will help soothe your stomach that might be twisted in knots from a case of the One Mores at 3 am.
The name refers to a Swiss woman, probably a reference to the main ingredient which is produced in Switzerland among other places.
Creme de Cacao is sometimes found in this drink. I omit it because I like the absinthe profile to be undisturbed by any cacao. If you feel the need, try a teaspoon of Creme de Cacao.