Absinthe Suissesse Recipe
Absinthe is a strong herbal liqueur distilled with many flavorful herbs, including anise, licorice, hyssop, veronica, fennel, lemon balm, angelica, and wormwood. This dazzling green liqueur was the signature drink of famous artists, writers, and poets. Here it combines with egg whites and floral ingredients for a delicate looking drink that’s an acquired taste.
The French are quite specific as to the time to imbibe absinthe. They have referred to it as l’heure vert, “the green hour.” When exactly this is, however, has never been made clear. Donning a beret and discussing existentialism at an outdoor café under a setting summer sun would provide a very absinthe moment.
- 1 1/2 ounces Absente or anise-flavored liqueur
- 3 dashes of anisette
- 3 dashes of orange flower water (available in specialty stores)
- 1 teaspoon white crème de menthe
- 1 egg white
- Pinch of orange zest
- Shake the Absente, anisette, orange flower water, crème de menthe, and egg white well with ice to emulsify the egg. Strain into a chilled cocktail glass, and garnish with a pinch of orange zest.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
Copyright Quirk Books