Absinthe Suissesse Food
SUISSESSE COCKTAIL
Based on the Suissesse cocktail in Stanley Clisby Arthur's Famous New Orleans Drinks and How to Mix 'Em from 1937, this drink calls for much more absinthe than most cocktails featuring the strong anise spirit. But it's balanced with cream, frothy egg white and sweet almond-flavored syrup. It is traditionally shaken but can be made in the blender for an even frothier outcome.
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 1 drink
Number Of Ingredients 5
Steps:
- Add the cream, absinthe, orgeat, egg white and orange flower water, if using, to a cocktail shaker and shake vigorously for about 15 seconds. Add crushed ice and shake for another 15 seconds. Strain into a collins glass filled with crushed ice.
BRENNAN'S ABSINTHE SUISSESSE
Make and share this Brennan's Absinthe Suissesse recipe from Food.com.
Provided by Molly53
Categories Beverages
Time 1m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- To make the simple syrup: mix the sugar and water together until sugar is completely dissolved.
- Put all the drink ingredients in a blender and whirl at high speed for 30 seconds.
- Serve in chilled old fashioned or wine glasses.
Nutrition Facts : Calories 72.3, Fat 1.8, SaturatedFat 1.1, Cholesterol 5.6, Sodium 22.3, Carbohydrate 13.2, Sugar 12.6, Protein 1.4
ABSINTHE SUISSESSE
Camper English, a San Francisco-based writer, adapted this classic drink recipe to showcase the use of absinthe. Here, absinthe is paired with orgeat, an almond-flavored syrup. The egg white and cream give the drink a frothy, milkshake-like texture. (If salmonella is a problem in your area, omit the egg white or substitute pasteurized liquid egg whites.) In New Orleans, many people consider this a breakfast drink.
Provided by Camper English
Yield Serves 1
Number Of Ingredients 8
Steps:
- In cocktail shaker, combine absinthe, orgeat syrup, egg white, orange flower water, and heavy cream or half-and-half. Add ice and shake vigorously for at least 20 seconds. Strain into a chilled highball glass with or without ice from the shaker and serve
ABSINTHE SUISSESSE
The perfect way to start a New Orleans-style brunch!Creamy and anise flavored, this popular French Quarter drink is served cold, straight from the blender.
Provided by Leslie in Texas
Categories Beverages
Time 8m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Blend Pernod, creams,egg whites and sugar in a pitcher;refrigerate until ready to use.
- Pour half of mixture into blender.
- Add 1 1/2 cups crushed ice and blend at highest speed until frothy and smooth, about 30 seconds.
- Pour into chilled goblets.
- Repeat with remaining mixture and ice.
- Sprinkle each serving with nutmeg and serve.
Nutrition Facts :
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