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Absinthe Suissesse


  • 1 1/2 ounces Pernod
  • 1/2-ounce orgeat (almond simple syrup), available in Italian or specialty stores
  • 1 egg white (optional)
  • 1/2-ounce heavy cream
  • 4 ounces shaved ice


  • In freezer chill an old-fashioned glass until frosted. In a blender combine all ingredients; process 5 seconds or until frothy. Pour into prepared glass and serve.