Absinthe Suissesse
4.1 10 ratings
Ingredients
How to make
Serve in a collins glass
- 1 SHAKE all ingredients with ice and strain back into shaker
- 2 DRY SHAKE and strain into glass filled with crushed ice.
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Flavour profile
19.0% alc./vol. · 1.9 standard drinks · 321 calories
History
An easy-drinking summertime brunch cocktail. Green crème de menthe can be used, but Absinthe Suissesse with white crème de menthe is arguably better.
The first documented recipe for an Absinthe Suissesse can be found in Frank P. Newman's 1904 publication, American Bar - Recettes des Boissons Anglaises et Américaines. Suissesse Verre no 2 Prendre un gobelet en argent, reemplir à moitié de glace pilée: 1 cuillerée à café de sucre en poudre, 4 gouttes de grenadine, 2 centilitres ½ d'absinthe, 1 blanc doeuf. Adapter un second gobele, frapper fortement, verser et passer dans le verre no. 2, remplir avec une ½ Bouteille de soda ou eau de Seltz, server. This Suissesse migrated to New Orleans, becoming a staple cocktail in the city, as noted in Stanley Clisby Arthur's 1938 work, Famous New Orleans Drinks and How to Mix 'Em. Suissesse 1 teaspoon sugar 1 pony French vermouth 2 ponies absinthe substitute 1 white of egg ½ pony crème de menthe 2 ounces charged water Mix the sugar with charged water, vermouth, and absinthe. Drop in the white of egg. Fill the glass with cracked ice and shake vigorously. Strain into a champagne glass in which there is a cherry with crème de menthe poured over it. The term Suissesse, a French word for a female native of Switzerland, aptly reflects the reputation of those resilient women who inhabit the rocky, picturesque terrain of their homeland. Just as the Alps are magnificent, so too is a Suissesse. For those unfamiliar with the pronunciation, "swee-cess" will ensure the bartender understands your request. Those wishing to create one themselves can consult the aforementioned directions to discover why many consider the Suissesse a premier mixed drink. Green Opal Suissesse The Suissesse recipe previously detailed might be responsible for the origin of Swiss yodelling. In New Orleans, a variation of this delightful concoction exists, transforming the sound of yodelling into a more American "whoopee!" Follow these instructions for an exhilarating experience. 1 jigger Greenopal or other absinthe substitute ½ pony anisette sirup white of an egg crushed ice Combine all ingredients in a metal shaker. Shake until the exterior develops a significant frost. Keep in mind that one egg white is sufficient for approximately ten to a dozen servings. Serve in cocktail glasses.