- 2½ parts of Pernod Absinthe
- 1¼ parts of Pernod or Anisette
- 1½ parts of white crème de menthe
- 1 part orgeat
- 1 fresh egg white
- 1½ half and half
- Ice cubes
A classic New Orleans brunch cocktail that can be traced back to 1895 mixology books. Light yet creamy with notes of almond, anise and just a hint of mint. Shake all ingredients together until a frost forms on the outside of the shaker. Strain into a chilled wine glass.
Orgeat is a sweet syrup made from almonds, sugar and orange flower water. You can pick it up at a well-stocked spirits shop, although home made always tastes best - you'll find a plethora of excellent recipes online.