Absinthe Suissesse

December 21, 2010 (Day 325) — Absinthe Suissesse

Okay, we’re heading down south once again. Say you’re hosting a Christmas brunch. Sure, you have your standard cocktail fare such as the Mimosa and the Bellini. But what if someone wants something really special? Something that they’re probably not going to get going to Aunt Gertrude’s Christmas brunch. Don’t worry, as usual, the shifty folks over here at Cocktails, 365 have got you covered!

I’ve been more than open about my obsession with NOLA, so it’s no surprise this one comes from Dixie’s southern shores.

Absinthe Suissesse

1.5 oz absinthe

.5 oz orgeat syrup

1 egg white

2 ounces heavy cream or half-and-half

1/2 cup crushed ice

Combine absinthe, orgeat syrup, egg white, and heavy cream in a cocktail shaker. Add ice and shake vigorously for at least 30 seconds. You really want it to be chilled and frothy before you strain it out. Strain into a chilled highball glass with ice from the shaker and serve.

Very smooth and frothy. A pleasant almondy/licorice taste on the end. So, what makes this a Christmas drink? Well, nothing traditionally. But, have you ever heard of Springerles? They’re amazing German cookies that use anice, and they were always my favorite as a kid. Crunchy on the outside, soft and squishy on the inside. In fact, I’m kind of drooling about them right now. That’s what this drink reminds me of.

It’s a liquid Springerle.


— Mark

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