Absinthe Suissesse

• 3 tablespoons (1 1/2 ounces) absinthe
• 1 tablespoon (1/2 ounce) orgeat syrup*
• 1 egg white** or 2 tablespoons pasteurized liquid egg whites (optional)
• 1 dash orange flower water (optional)
• 1/4 cup (2 ounces) heavy cream or half-and-half
• 1/2 cup crushed ice
• *Orgeat syrup is also known by its Italian name, orzata syrup. Camper English prefers orgeat syrup from
• or
• .
• **The egg white in this recipe is not cooked. If there is a problem with salmonella in your area omit the egg white or use pasteurized egg whites.

1. In cocktail shaker, combine absinthe, orgeat syrup, egg white, orange flower water, and heavy cream or half-and-half. Add ice and shake vigorously for at least 20 seconds. Strain into a chilled highball glass with or without ice from the shaker and serve

absinthe, syrup, egg, orange flower water, heavy cream, crushed ice, orgeat syrup, if there

Taken from www.epicurious.com/recipes/food/views/absinthe-suissesse-350803 (may not work)