One of my new favorite drinks, and a go-to when starting the evening, is the Absinthe Suissese. It’s only fitting since it is a classic New Orleans recipe and I was born in Louisiana. The interesting thing is that I actually discovered this drink in a local Washington, D.C. bar that had undergone a renovation and menu revamp, Firefly through an article on Serious Eats.
Since the Absinthe Suissesse is off the menu at Firefly, the bartender knew that I had read the Serious Eats article when I asked for it.
The Absinthe Suissesse is a classic New Orleans recipe involving absinthe, anise, orange flower water, and an egg white. Harris relished the opportunity to demonstrate his egg cracking ability and remarks that it’s great with breakfast or brunch.
The Absinthe Suissesse—loosely based on the Suissesse Cocktail in Stanley Clisby Arthur’s Famous New Orleans Drinks and How to Mix ‘Em from 1937—was widely available in 19th-century New Orleans saloons. It is a classic New Orleans brunch cocktail (my kind of city!) that is creamy but light with notes of anise and almond.
The way we make it is even lighter because we swap out the dairy with almond milk. This ups the almond flavor and goes well with a dusting of nutmeg on top.
Absinthe Suissesse Recipe
By April 23, 2014Published:
- Yield: 1 cocktail (1 Servings)
- Prep: 5 mins
You can sub the egg white with pasteurized eggs or liquid egg white.
- 1½ ounces absinthe
- ½ ounce orgeat scant
- 1 egg white or 2 tablespoons pasteurized liquid egg whites
- dash citrus bitters
- 2 ounces plain almond milk
- 2 handfuls ice
- In cocktail shaker, combine absinthe, orgeat syrup, egg white, bitters, and milk.
- Add ice and shake vigorously for at least 20 seconds.
- Strain into a coupe glass.
- Cuisine: Cocktails