Absinthe Suissesse

Absinthe Suissesse

Epicurious | November 2008

by Camper English

· recipe

· reviews (3)

· photo

· my notes

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· 3 tablespoons (1 1/2 ounces) absinthe

· 1 tablespoon (1/2 ounce) orgeat syrup*

· 1 egg white** or 2 tablespoons pasteurized liquid egg whites (optional)

· 1 dash orange flower water (optional)

· 1/4 cup (2 ounces) heavy cream or half-and-half

· 1/2 cup crushed ice

· *Orgeat syrup is also known by its Italian name, orzata syrup. Camper English prefers orgeat syrup from Torani or Fee Brothers.

· **The egg white in this recipe is not cooked. If there is a problem with salmonella in your area omit the egg white or use pasteurized egg whites.

Read More http://www.epicurious.com/recipes/food/views/Absinthe-Suissesse-350803#ixzz1wIWDpdfd

Clipped on 29-May-2012, 5:46 PM from Absinthe Suissesse Recipe at Epicurious.com

Created with Microsoft OneNote 2010


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