Absinthe Suissesse
This drink name has encompassed a wide range of specs since the turn of the twentieth century, but once it settled in New Orleans, it became the drink that’s still made there today. The now-classic version has aspects of other New Orleans classics, like the Grasshopper and the Ramos Gin Fizz, and its unique combination of ingredients make it sort of like a minty eggnog. The dessert-like drink is said to be the ideal way to begin your Mardi Gras morning.
INGREDIENTS
1 oz. absinthe
½ oz. crème de menthe
½ oz. orgeat or rich simple syrup
½ oz. egg white
¾ oz. heavy cream
Garnish: nutmeg
ABV LEVEL
Combine absinthe, crème de menthe, orgeat or syrup, and egg white in a shaker. Seal and dry shake for 10 seconds. Open the shaker and add cream; fill two-thirds with ice and seal again. Shake vigorously for 15 seconds. Double strain into a decorative goblet, flute, or coupe. Garnish with nutmeg.