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    Last recipe(s) added: Nov 07, 2008 Home | Glossary & Cooking Tips | Utensils & Appliances |    

 
 
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Absinthe Suissesse
What You Need:
  • 1˝ ounces Herbsaint, Pernod or Ojen
  • 2 tablespoons light cream
  • 1 egg white
  • 1 tablespoon orgeat syrup (see Glossary)
  • ˝ cup shaved or finely cracked ice
  • An 8-ounce wine or old-fashioned glass, chilled
  • A short straw
  • How To Cook:
    1. Combine the Herbsaint, Pernod or Ojen, cream, egg white, orgeat syrup and ice in the jar of an electric blender and blend at high speed for 5 seconds.

    2. Pour the "absinthe suissesse", unstrained, into the chilled glass and serve at once with a short straw.

    To Make: 1 cocktail
    This recipe is also available in:
    Drinks / Cocktails » Alcohol » Liqueur
     



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