Absinthe Suissesse

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Historical References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.