Absinthe Suissesse

1 14 oz Absinthe (or Herbsaint)
12 oz Orgeat
2 oz Milk
1   Whole egg
6 oz Ice
Add all ingredients to a blender and blend until slushy. Pour unstrained into a Collins glass.
Some people add a dash of orange flower water to the top as a garnish, and substitute cream for milk. There is another version of this drink mentioned in Stanley Clisby Arthur that has a bunch of creme de menthe in it.
A traditional New Orleans breakfast drink.
From other users
  • I like Chris Hannah's Version: 1 oz absinthe, .5 Herbsaint, .5 white crème de menthe, .25 orgeat 1 egg white, 1 oz. half and half https://imbibemagazine.com/absinthe-suissese-recipe/ — ☆☆☆☆
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Zachary Pearson's picture

So my bottle of $30 Pernod

So my bottle of $30 Pernod absinthe was staring at me tonight, and I decided to make one. I decided to put half a dozen drops of orange flower water on top of the finished drink, which I think is a very nice touch. As I'm sitting here drinking it, I'm realizing that even though Pernod absinthe is 136 proof, there's 8 3/4 oz of other stuff to knock down the alcohol. There's something very nice about the absinthe + orgeat + OFW combination, and at the first sip, it hits me - the OFW brings out a lot of minty notes from the absinthe in the drink. I'm now beginning to suspect that the mid-30's Suissesse (from Arthur) was full of creme de menthe to add mint flavors back into a drink that had lost mint flavors when absinthe was banned in the US in 1915.



DrunkLab's picture

With orange flower water and

With orange flower water and good orgeat, this is a top 10 drink for me, especially on hot summer afternoons. I use just egg whites, not the whole egg. Thanks for posting a version with OFW and thanks for the fascinating hypothesis on the 30s version.