The Absinthe Suissesse is frothy, slightly sweet, beautiful and not as complicated to make as it looks. In other words, you should try this at home. Really, you should. This cocktail is often served as a brunch drink. So whip up a plate of eggs to go with it.
2 ounces Absinthe
2 ounces of Cream or Half and Half
.5 ounces of Orgeat
2 dashes of Peychaud’s bitters
Directions: Combine all ingredients in a cocktail shaker with ice and shake like a Polaroid picture. Serve in a martini or wine glass.