Name: Absinthe Suissesse
Yield: Serves 1
Ingredients: 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.

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Absinthe SuissesseSteven Torres

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.

Bartender's note:

To make a frozen Absinthe Suissesse, combine absinthe, orgeat syrup, egg white, orange flower water, and heavy cream or half-and-half in blender. Add 6 ice cubes and blend for about 10 seconds.

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