Neal Bodenheimer’s Absinthe Suissesse

Neal Bodenheimer | New Orleans

The Absinthe Suissesse went through many twists and turns before landing in New Orleans and morphing into the creamy drink it is today. Neal Bodenheimer’s spec plays up the drink’s “anise-y eggnog” quality, which he thinks makes it the ideal cocktail first thing on Mardi Gras morning.

Ingredients

Serving: 1

  • 1 medium egg white
  • 1 medium egg white
  • 1 1/2 ounces absinthe, preferably Vieux Pontarlier
  • 1 1/2 ounces absinthe, preferably Vieux Pontarlier
  • 1 ounce heavy cream
  • 1 ounce heavy cream
  • 3/4 ounce simple syrup
  • 3/4 ounce simple syrup
  • 1/4 ounce crème de menthe, preferably Tempus Fugit
  • 1/4 ounce crème de menthe, preferably Tempus Fugit

Garnish: nutmeg

Directions
  1. Dry-shake the egg white vigorously for 30 seconds.
  2. Add the absinthe, cream and simple syrup and fill the shaker with ice.
  3. Shake until chilled.
  4. Double-strain into a chilled cocktail glass.
  5. Float the crème de menthe on top, and garnish with freshly grated nutmeg.

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