Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Suissesse Cocktail
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- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 1 drink
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 372
- Total Fat
- 22 g
- Saturated Fat
- 14 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 0 g
- Sugar
- 16 g
- Protein
- 5 g
- Cholesterol
- 82 mg
- Sodium
- 89 mg
Based on the Suissesse cocktail in Stanley Clisby Arthur's Famous New Orleans Drinks and How to Mix 'Em from 1937, this drink calls for much more absinthe than most cocktails featuring the strong anise spirit. But it's balanced with cream, frothy egg white and sweet almond-flavored syrup. It is traditionally shaken but can be made in the blender for an even frothier outcome.
- Level: Easy
- Total: 5 min
- Active: 5 min
- Yield: 1 drink
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 372
- Total Fat
- 22 g
- Saturated Fat
- 14 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 0 g
- Sugar
- 16 g
- Protein
- 5 g
- Cholesterol
- 82 mg
- Sodium
- 89 mg
Ingredients
Directions
- Add the cream, absinthe, orgeat, egg white and orange flower water, if using, to a cocktail shaker and shake vigorously for about 15 seconds. Add crushed ice and shake for another 15 seconds. Strain into a collins glass filled with crushed ice.
Cook’s Note
If making in a blender, add the ingredients and 1 cup ice and blend until smooth.
