Absinthe Suissesse on wooden table with fresh cream and autumn leaves
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Absinthe Suissesse on wooden table with fresh cream and autumn leaves
Absinthe Suissesse
  • 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
Absinthe Suissesse on wooden table with fresh cream and autumn leaves

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.

Almonds spill out of small bowl onto grey slate surface
Tips

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.