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    Absinthe Suissess


    Source of Recipe


    Aunt Saunny

    1/2 cup Herbsaint, Pernod or Ricard liqueur
    1 large egg white
    1/2 cup half and half
    1/2 cup simple syrup (recipe below)
    1 cup crushed ice

    Simple Syrup
    1/2 cup granulated sugar
    1 cup hot water
    Combine sugar and water.
    Mix until sugar melts.


    Blend all the ingredients in an electric blender on high for 30
    seconds.
    Serve in an old fashioned glass.
 

 

 

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