Absinthe Suissesse

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The Old Absinthe House, Website

Classic New Orleans Breakfast drink sworn by many to be a cure-all for hangovers

In a tall glass add the following:

  • 1 whole egg
  • 1 1/4 ounce Herbsaint
  • 1/2 ounce Orgeat Syrup (almond Syrup)

Add Crushed Ice and fill with Milk Mix under a drink mixer or a blender until frothy serve straight up

Historical References

Star-News, 10th January 1975

"Absinthe suissesse is a creamy smooth drink made from the original recipe that made Brennan's famous in New Orleans."

Food of New Orleans, By John Demers, 1998

Sazerac Bar, Fairmont Hotel.

  • 1 1/2 fl oz (45ml) Herbsaint liqueur
  • 1 egg white.
  • 3 drops orange flower water.
  • 3 drops white creme de menthe.
  • 1 tablespoon Simple Syrup.
  • 2 fl oz (60ml) half-and-half (half cream)
  • 2 fl oz (60 ml) milk

Combine all the ingredients in a shaker with ice. Shake vigorously until frothy, then strain into a chilled stem glass with a little crushed ice.

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