When absinthe was banned in France, Switzerland, the United States and many other countries in the early 1900′s, it had become associated with illicit behavior. But somewhere in New Orleans, in the French Quarter, a new absinthe cropped out- The Herbsaint. Herbsaint’s original name was Legendre Absinthe and was made in 1934 by J.M. Legendre, an pharmacist who secretly produced it in his home during the prohibition, to substitute the asbinthe. However, the Absinthe Suissesse recipe can be traced back to 1895 mixology books.
Absinthe is a distilled spirit, traditionally from a grape base that is either distilled or macerated with grand wormwood, fennel and green anise (known as the holy trinity of absinthe herbs). Other complimentary herbs are often used, including star anise, lemon balm, mint, hyssop and coriander seed.
The Absinthe Suissesse is a classic New Orleans recipe involving absinthe, anise, orange flower water, and an egg white, but because of its creaminess is not a drink that you can enjoy it the whole evening, mostly beeing served as an aperitiff. The orange flower water is beautifully engulfed, enhancing the bouquet rather than dominating it, and the orgeat ties everything together, offering just the right amount of sweetness to tame the absinthe.
Method: Double shake and strain
- 1 cl orgeat
- 4 cl half cream half milk
- 8 dashes of Orange flower water
- 3 cl absinthe
- 1 egg white
Dry shake together all the ingredients then add ice and shake again until a frost forms on the outside of the shaker. Strain into a chilled cocktail glass.