Absinthe Euphoria

This delightful concoction, known as the Absinthe Suissesse, originated in New Orleans and has become a staple at brunch gatherings. The frothy mix of absinthe, white creme de menthe, orgeat, heavy cream, egg white, and a touch of orange flower water creates a harmonious blend of sweet and refreshing flavors, making it a unique and intriguing choice for any cocktail enthusiast.

Absinthe Euphoria

A frothy and refreshing New Orleans brunch cocktail that strikes the perfect balance between sweet and indulgent.

4.80 from 13 votes
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Ingredients

  • 1 1/2 ounces absinthe
  • 1/2 ounce white creme de menthe
  • 1/2 ounce orgeat
  • 1 ounce heavy cream
  • 1 egg white
  • 1 dash orange flower water

Instructions

  1. Combine all ingredients in a shaker.
  2. Shake vigorously without ice to emulsify the egg white.
  3. Add ice to the shaker and shake again until well-chilled.
  4. Strain the mixture into a highball glass.