Pandemic Dram: Frozen Absinthe Suissesse
1 1/2 oz la Clandestine Absinthe
1/2 oz Eddy Orgeat
1/4 cup Cream
1 Egg White
dash Orange Flower Water
Add everything to a blender with about 6 ice cubes and let her rip. Pour into an adequately sized glass (Collins?) and escape to a better place, even for just a moment.
Starting a little early on this dreary Sunday. Cerebrating a bit since I thought I was going to have to go into work today but clearly the poltergeist that hinders our lab has been busy and we’re delayed yet again.
The Absinthe Suissesse is often touted as a breakfast drink, so I made one this morning and used the leftover egg yolk with my scrambled eggs and toast. While I’ve made several Suissesses before, most notably my Pistachio Suissesse, this is the first time I’ve ever made a frozen drink here at Green Jenkin’s Walk In Closet Home Bar. I’ve never really been one for frozen slushy drinks but I gotta say, this is fucking gorgeous. Plus, this gave me a chance to use my underutilized Bullet that I keep forgetting I have.
I’ll give credit to how good this is to the simplicity of the drink and the quality of the ingredients. La Clandestine is just one of my favorite Absinthes on the market. It’s been consistently great for decades (though I wish I could have gotten some back before it was legally distributed) and never fails to please. Combine that with the amazing hand made Orgeat from The Eddy and it’s a beautiful frozen landscape of eternal bliss.
As much as I really liked my own Pistachio Orgeat, it wasn’t nearly as good as this. Before making anything with it, I took a little taste and was happily surprised with how good it was. Like I mentioned to everyone at The Eddy, I’d gladly keep buying bottles of their Orgeat long after this pandemic ends and things go back to normal.
