Cocktail

Neal Bodenheimer's Absinthe Suissesse

Neal Bodenheimer & Cure (New Orleans)

Coupe Glass

Ingredients

1 whole

Egg White

medium egg white
1.5 oz

Vieux Pontarlier
1 oz

Heavy Cream
0.75 oz

Simple Syrup
0.25 oz

Tempus Fugit Crème de Menthe

floated on top

Instructions

Dry-shake the egg white vigorously for about 30 seconds to build a firm foam. Add the absinthe, heavy cream, and simple syrup, then fill the shaker with ice. Shake hard until well-chilled. Double-strain into a chilled cocktail glass. Gently float the crème de menthe over the surface and finish with a dusting of freshly grated nutmeg.

About

A New Orleans Mardi Gras staple, this creamy, anise-forward riff on the classic Absinthe Suissesse leans into its "anise-y eggnog" character with a silky egg white base, rich cream, and a delicate crème de menthe float.

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