Cocktail
Suissesse
How to make a Suissesse - a creamy absinthe cocktail with egg white and cream. Anise-forward, foamy and a classic New Orleans treat.
6 minPrep time
advancedDifficulty
CoupeGlass
1Serving(s)
The Suissesse is a creamy absinthe cocktail from New Orleans in which egg white and cream nestle the bold anise note into a velvety foam crown. An unusual, elegant classic for lovers of herbal flavors.
Instructions
- Add absinthe, sugar syrup, cream and egg white to the shaker without ice.
- Dry shake for about 15 seconds.
- Add ice cubes and shake vigorously again.
- Strain into a chilled coupe.
- Garnish with a mint leaf and serve.
Garnish: Mint leaf
Pro tip: First shake without ice (dry shake) so the egg white foams up to the maximum, then shake vigorously with ice.
Frequently asked questions
What is a Suissesse?
A classic absinthe cocktail from New Orleans that gets a creamy, foamy texture from egg white and cream.
Does the Suissesse taste strongly of anise?
Yes, the absinthe gives a clear anise and herbal note that is softened by cream and sugar.
Why is egg white used?
The egg white provides the characteristic foamy crown and a velvety, soft texture.
Ingredients
- Absinthe4.5 cl
- Sugar syrup1.5 cl
- Cream2 cl
- Egg white1 piece
- Ice cubesas needed
