Time: 5 min.
Complexity: easily
Servings: 1

In Stanley Clisby Arthur's 1937 book, Famous Drinks of New Orleans and How to Mix Them, the recipe for the Swiss calls for much more absinthe than most other cocktails featuring this strong anise liqueur. However, its flavor is balanced by cream, foamy egg whites, and sweet almond syrup. The Swiss is traditionally shaken in a cocktail shaker, but it can be blended for an even more frothy drink.

Ingredients:

• 1/4 cup fatty blueberries
• 3 tbsp. absinthe
• 1 tbsp. horchata
• Protein of 1 large egg
• A little orange blossom water
• Crushed ice

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

almond syrup orgeat, Absinthe, cream, orange blossom water

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Preparation:

Step 1
• Pour the cream, absinthe, nuts, egg white, and orange blossom water, if using, into a cocktail shaker and shake vigorously for about 15 seconds.
Step 2
• Add crushed ice and shake for another 15 seconds. Strain into a Collins glass filled with crushed ice. If blending, add all ingredients and 1 cup ice and blend until smooth.

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