The Suissesse is a classic New Orleans breakfast cocktail, and we love it with our absinthe. It’s creamy, with almond and anise notes, and a nice, delicate top note from the orange flower water. As with most cocktails, there are varying recipes. This is the one we like best.
1½ oz Sirène Absinthe Verte
½ oz Orgeat Syrup
1 oz Egg White
1 dash Orange Flower Water
2 oz Heavy Cream or Half & Half
Shake ingredients without ice first, then add ice and shake vigorously. Strain into chilled highball glass with or without ice. Garnish with an orange twist if you’re feeling fancy. This is a wonderful morning cocktail, but we also like it for dessert.