“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.”
- 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
Add all ingredients except the soda water into a shaker and dry-shake (without ice) vigorously.
Add ice and shake again until well-chilled.
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.
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.
Garnish with a mint sprig.