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.

Ingredients

　　3 tablespoons (1 1/2 ounces) absinthe

　　1 tablespoon (1/2 ounce) orgeat syrup*

　　1 egg white** or 2 tablespoons pasteurized liquid egg whites (optional)

　　1 dash orange flower water (optional)

　　1/4 cup (2 ounces) heavy cream or half-and-half

　　1/2 cup crushed ice

　　*Orgeat syrup is also known by its Italian name, orzata syrup. Camper English prefers orgeat syrup from Torani or Fee Brothers.

　　**The egg white in this recipe is not cooked. If there is a problem with salmonella in your area omit the egg white or use pasteurized egg whites.

　　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

　　Bartender's note:

　　To make a frozen Absinthe Suissesse, combine absinthe, orgeat syrup, egg white, orange flower water, and heavy cream or half-and-half in blender. Add 6 ice cubes and blend for about 10 seconds.