Decadent and creamy, yet very herbal, this cocktail is a dreamy delight. It’s based off of The Suissesse, a classic New Orleans breakfast cocktail, and we have updated it on our spring menu with both our Sirène Absinthe Verte and our Cocoa Curaçao, giving it creamy anise, orange & chocolate notes.
Absinthe Suissesse
1 oz Sirène Absinthe Verte
1 oz Cocoa Curaçao
2 oz Half & Half or Heavy Cream
1 oz Egg White
1 Half Wheel of Orange
1 dash Orange Bitters
Muddle bitters, orange & curaçao in a mixing tin, then add absinthe, cream & egg white. Shake first without ice, then add ice to shaker and shake vigorously for at least 20 seconds.
