Absinthe Suissesse (Stanley Clisby Arthur)

Instructions

Dissolve sugar with sparkling water, add vermouth and absinthe. Add the egg white. (Dry shake first, please!) Fill the shaker with ice and shake vigorously. Strain into a champagne glass (coupe?) in which there is a cherry with creme de menthe poured over it.

Notes

Please note the difference between this and the other Absinthe Suissesse recipe. The creme de menthe really drives this drink.

Cocktail summary

Created by

Stanley Clisby Arthur

Year

1937

Is an

authentic recipe

Reference

"Famous New Orleans Drinks and How to Mix Em", Stanley Clisby Arthur

Curator

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Average

2.5 stars

(3 ratings)

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