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


      Camper English, A San Francisco–based Writer, Adapted This Classic Drink Recipe To Showcase The Use Of Absinthe. Here, Absinthe Is Paired With...

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