The Breakfast Issue

Frozen Absinthe Suissesse


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


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.

Ingredients used in this recipe