This traditional New Orleans brunch cocktail certainly is an eye-opener, what with its hefty pour of absinthe, the anise-flavored spirit that clocks in at up to 148 proof. Its name is a nod to Switzerland’s traditional role in absinthe production, a spirit often more commonly associated with France.
As with many classic cocktails, you’ll find different variations of the recipe; this cocktail seems to vary more than most. Some recipes leave out the creme de menthe or the orgeat; some call for vermouth and/or sugar; some are topped with soda water to resemble a minty Ramos Gin Fizz. Some even go for a spin in the blender. This one, we find, strikes the perfect balance between sweet and refreshing, but if creme de menthe isn’t your thing, feel free to omit it and increase the orgeat.
Although in its home city of New Orleans this cocktail is often enjoyed with the day’s first meal, it also makes a lovely dessert drink or nightcap.
- 1 1/2 ounces absinthe
- 1/2 ounce white creme de menthe
- 1/2 ounce orgeat
- 1 ounce heavy cream
- 1 egg white
- 1 dash orange flower water
Add all ingredients into a shaker and vigorously dry-shake (without ice).
Add ice and shake again until well-chilled.
Strain into a highball glass.