The Breakfast Issue
Frozen Absinthe Suissesse
Ingredients
1 ounces absinthe
1½ tablespoon almond orgeat syrup
1 egg white
1 dash orange flower water
¼ cup heavy cream or half-and-half
½ cup ice
Directions
Blend absinthe, orgeat syrup, egg white, orange flower water, heavy cream or half-and-half, and ice cubes in a blender for 10 seconds. Strain into chilled highball glass and serve.
