The Absinthe Suissesse went through many twists and turns before landing in New Orleans and morphing into the creamy drink it is today. Kirk Estopinal dispatches two versions, depending on the season. In hot weather, he prefers the version without orgeat, citing the refreshing, clean combination of herbaceous absinthe and mint. Winter calls for the grounding nuttiness of the orgeat, which also lends “a little bit more texture and a more creamy mouthfeel.” The recipe published here is his “winter” version.
Kirk Estopinal’s Absinthe Suissesse
Kirk Estopinal | New Orleans
Ingredients
Serving: 1
- 1 ounce absinthe verte (140 proof or higher), such as Nouvelle Orleans
- 1/4 ounce orgeat (see Editor’s Note)
- 1 egg white
- 1 ounce cream
- 1/4 ounce white crème de menthe, preferably Marie Brizard, for float
Garnish: nutmeg
Directions
- In a cocktail shaker, dry-shake the absinthe, orgeat and egg white.
- Add the cream and ice.
- Shake to chill.
- Double-strain into a coupe.
- Float the crème de menthe on top and garnish with freshly grated nutmeg.
Editor's Note
Orgeat
2 cups raw almonds
1 part unsweetened almond milk
1 part white sugar
1 part Demerara sugar
rose water, to taste
orange flower water, to taste
1. Preheat the oven to 350°F.
2. Spread the almonds in an even layer on a baking sheet and toast for 8 to 12 minutes, or until fragrant, shaking the pan once during cooking.
3. Meanwhile, combine the almond milk and sugars in a medium saucepan and bring to a low simmer over medium heat.
4. Stir until the sugars have dissolved, then remove from the heat.
5. Add the toasted almonds and allow to cool to room temperature, then add rose water and orange flower water to taste.
6. Strain into a nonreactive container and refrigerate. Keeps for up to 2 weeks.