Pistachio Suissesse

1 1⁄4 oz La Clandestine Absinthe
1⁄2 oz Pistachio Orgeat*
2 oz Almond Milk
1 Egg White
1 bsp White Creme de Menthe
6 oz Ice

Shake Absinthe, Orgeat, Milk and Egg White without ice until the Egg White blends in and froths nicely. Reshake with ice and double strain into a Highball glass filled with crushed ice. Garnish with a few drops of Orange Flower Water.

*Pistachio Orgeat (From Imbibe, sort of)
1 cups near-boiling water
2.5 oz. shelled, unsalted pistachios
3/4 cups granulated sugar
4 tbsp Gum Arabic/1/2 tbsp Xanthan gum (optional)**

(if using the gum mix) Heat 1/4 cup of the water to a near-boil, about 3 minutes. Put the gum powder in a glass or small jar, then slowly stir in the hot water. Stir together until all the powder is integrated. (Some small white clumps may remain.) Let this mixture sit for 2 to 3 hours. When it looks more like a gel, stir again to smooth out the mixture. (It’s OK if there is a small layer of white foam.)

In a blender, combine the water and pistachios and blend on high for 2 full minutes—the longer you blend, the more refined your finished syrup will be. Fine-strain the nut mixture through a nut-milk bag into a glass jar. Add sugar and gum gel, if using and mix or blend until uniform. 

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