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Absinthe Suissesse

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This is a classic New Orleans brunch cocktail. Indeed, this version by Chris Hannah of Arnaud’s French 75 is a tasty way to start the day—creamy but light with notes of anise and almond, and a light minty kick.

1 oz. absinthe
1/2 oz. Herbsaint
1/2 oz. white crème de menthe
1/4 oz. orgeat
1 fresh egg white (pasteurized if you like)
1 oz. half and half
Ice cubes
Tools: shaker, strainer
Glass: wine

Shake ingredients without ice for about 10 seconds, then add ice and shake until well chilled. Strain into a chilled wine glass.

 

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