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Absinthe Suisse

Absinthe Suisse cocktail
Image:

Liquor.com / Tim Nusog

“To me, absinthe is meant to fill one of two roles,” says Wilmer Nolasco, the head bartender at Ivy Lane in New York City. “It’s either a base spirit or a supporting ingredient meant to highlight other flavors in drinks.” A full ounce goes into the Absinthe Suisse, his linguistically neutral-gendered take on the Absinthe Suissesse, a New Orleans brunch cocktail that assumes a more femininine form in both name (in French) and delicate flavor.

“Absinthe’s best attributes are that it’s nuanced but very upfront about what it is,” he says. “It’s a spirit for the adventurous, artistic and bold.”

This recipe originally appeared as part of “What the #$@! Do I Do with This? Absinthe: What It Is and How to Use It.”

Ingredients

  • 1 ounce St. George Spirits absinthe verte
  • 1/2 ounce Marie Brizard crème de menthe
  • 1/4 ounce Fortaleza blanco tequila 
  • 1/4 ounce Pernod Ricard pastis
  • 1/2 ounce lemon juice, freshly squeezed
  • 3/4 ounce orgeat
  • 3/4 ounce heavy cream
  • 1 egg white
  • 1 mint sprig
  • 8 drops rose flower water
  • Soda water, to top
  • Garnish: mint sprig

Steps

  1. Add all ingredients except the soda water into a shaker and dry-shake (without ice) vigorously.

  2. Add ice and shake again until well-chilled.

  3. Fine-strain into a Collins glass and allow to stand for a minute so the frothed egg white settles at the top of the drink.

  4. Using a straw or bar spoon handle, make a small hole in the middle of the froth and slowly pour the soda water into the glass.

  5. Garnish with a mint sprig.