Lüke • New Orleans
Widely available in 19th-century New Orleans saloons, fine French and Swiss absinthes were key to drinks like this one, loosely based on the Suissesse Cocktail in Stanley Clisby Arthur's Famous New Orleans Drinks and How to Mix 'Em from 1937.
Plus: Ultimate Cocktail Guide
1 1/2 ounces Herbsaint or absinthe
1/4 ounce Simple Syrup
3 ounces half-and-half
Dash of orange flower water
1 large egg white
1/4 ounce white crème de menthe
How to Make It
In a cocktail shaker, combine all of the ingredients except the ice and shake for 10 seconds. Add ice and shake again. Strain into an ice-filled highball glass.
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