Absinthe Suissesse
The Absinthe Suissesse is a distinctive and historical New Orleans cocktail renowned for its opaque, milky appearance and invigorating flavor profile. It masterfully combines the potent herbal notes of absinthe with the sweet, nutty character of orgeat syrup, enriched by the addition of cream and egg white. When shaken, these ingredients create a velvety, foam-topped drink that is both refreshing and surprisingly smooth, making it a classic choice for brunch or as a "hair of the dog" remedy.
Preparation
Preparation time: 5 minutes
Preparation time
Difficulty
Drink Classification
The Absinthe Suissesse is a classic cocktail, categorized as a "Fizz" or "Flip" due to its use of egg white and cream. It is primarily known as a brunch or morning cocktail, famous in the New Orleans cocktail scene.
Serving
Serve this medium-sized drink very cold in a chilled Collins or highball glass to maintain its frothy texture and refreshing quality. The alcohol content is moderate, making it suitable for daytime enjoyment.
Serving size
Approximately 150-180 ml / 5-6 oz
Alcohol content
Approximately 15-20% ABV
Alcohol strength
Serving temperature
Cold
Glass type
Collins Glass
Glass treatment
Chilled
Backstory
The drink's origins are tied to late 19th-century New Orleans, particularly the Old Absinthe House. It was famously served as a "morning call" drink, a supposed cure for the excesses of the previous night. Its popularity cemented its status as a quintessential, albeit less common, New Orleans classic that has endured through the absinthe ban and its modern revival.
Origin
New Orleans, USA, circa late 19th or early 20th century. The drink became a staple in the city's French Quarter bars, embodying its unique culinary and cocktail heritage.
Absinthe Suissesse
The name "Absinthe Suissesse" translates to "Swiss Absinthe," likely a nod to the Swiss origins of the spirit. It's also known colloquially in New Orleans as a morning-after remedy or "eye-opener."
Original name
Absinthe Suissesse
Alternative names
- Swiss Style Absinthe
- New Orleans Morning Call
Characteristics overview
This cocktail presents a bold anise aroma and flavor, beautifully balanced by nutty sweetness and a rich, creamy texture. Its opaque white appearance with a velvety foam cap is distinctive, leaving a pleasant, sweet licorice aftertaste.
Flavor
anise, licorice, creamy, sweet, nutty, herbal, refreshing
Aroma
anise, almond, floral, herbal
Taste balance
sweet
Aftertaste
creamy, sweet, lingering anise
Fizziness
none
Color appearance
opaque, milky white, frothy top
Texture
creamy, rich, smooth, frothy, velvety
Seasonality
refreshing, all-season, brunch-time
Flavor intensity & Experience
The flavor profile is dominated by sweetness and creaminess, with a moderate alcohol presence and a distinct lack of sour, salty, or bitter notes. It is a still drink with a pronounced, intense flavor driven by the absinthe and orgeat.
Sweetness
Saltiness
Sourness
Bitterness
Spiciness
Fruitiness
Creaminess
Carbonation
Ingredients
You will need absinthe as the base spirit, orgeat syrup for sweetness, and both heavy cream and an egg white for the cocktail's signature creamy, frothy body.
- Absinthe45 ml / 1.5 ozA good quality blanche or verte absinthe works well.
- Orgeat Syrup22.5 ml / 0.75 ozOrgeat is an almond syrup with orange or rose flower water. Check for nut allergens.
- Heavy Cream30 ml / 1 ozHalf-and-half can be substituted for a lighter version.
- Egg White1 large egg whiteUse a fresh, pasteurized egg white for safety and best texture.
Ice type
- Cubed
Mixing equipments
A cocktail shaker is essential for this drink, as it requires a vigorous shake to emulsify the ingredients and create foam. A jigger and strainer are also standard requirements for preparation.
- Cocktail shaker for mixing and chilling
- Jigger for measuring ingredients
- Strainer for separating ice
Instructions
The key to this cocktail is the two-step shaking process: first, a "dry shake" without ice to build foam, followed by a "wet shake" with ice to chill and dilute the drink before straining into a chilled glass.
1. Chill your Collins or highball glass by filling it with ice and water.
2. Combine the absinthe, orgeat syrup, heavy cream, and egg white in a cocktail shaker WITHOUT ice.
3. Perform a "dry shake" by sealing the shaker and shaking vigorously for about 15 seconds. This helps create a stable foam.
4. Open the shaker, fill it with cubed ice, and seal it again.
5. Perform a "wet shake" by shaking hard for another 15-20 seconds until the shaker is well-chilled.
6. Discard the ice from your chilled glass.
7. Double-strain the cocktail into the chilled glass to ensure a smooth texture.
8. If desired, garnish with a fresh mint sprig before serving.
Garnishing
Typically, the Absinthe Suissesse is served without a garnish to showcase its pure white color and foam. If desired, a single sprig of fresh mint can be added for an aromatic contrast.
- Mint sprig (optional) - Gently clap the mint sprig between your hands to release its aroma and place it in the drink.
Dietary Information
This cocktail is not suitable for those with dairy, egg, or nut allergies (due to orgeat). It is vegetarian but not vegan; however, vegan substitutions for egg white and cream are possible.
✓ Contains alcohol
✓ Caffeine-free
✕ Dairy-free
✕ Egg-free
✓ Soy-free
✕ Nut-free
✓ Gluten-free
✕ Vegan-friendly
✓ Vegetarian-friendly
Nutrition information
This is a relatively high-calorie cocktail due to the cream and orgeat syrup, which also contribute to its significant sugar and carbohydrate content.
Calories
Averagely 300-350 kcal / 1255-1464 kJ
Calories level
Carbohydrates
Averagely 15-20 g
Carbohydrate level
Sugar
Averagely 15-20 g
Sugar level
Occasions
This cocktail is perfectly suited for brunch gatherings or as a refreshing morning "eye-opener." It also serves as a unique and conversation-starting aperitif before a meal or at a sophisticated cocktail party.
- Brunch
- Morning Drink
- Cocktail Party
- Aperitif
Pairing suggestions
As a classic brunch drink, the Absinthe Suissesse pairs wonderfully with rich breakfast foods like Eggs Benedict or flaky pastries. Its potent anise flavor can also cut through the spice of traditional New Orleans cuisine, making it a surprisingly versatile food partner.
- Eggs Benedict
- Croissants and pastries
- Fresh fruit salads
- Spicy Cajun or Creole dishes
Absinthe Suissesse: The Creamy Crescent City Classic
The Absinthe Suissesse is a trip back in time to the vibrant bar scene of old New Orleans. It stands out with its creamy texture and dominant, yet well-integrated, flavor of absinthe. While its preparation requires a bit of effort with the dry shake, the reward is a uniquely refreshing and velvety cocktail that is unlike any other. It's a perfect choice for the adventurous drinker looking to explore a historical classic beyond the mainstream.
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