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
Not yet rated
Average
2.5 stars
(3 ratings)
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
From other users
  • Aggressively weird; I can see why this version has not gained popularity. Improved by some cream. — ★★
Similar cocktails
Comments