Peppermint Suissesse Recipe:
- ½ oz Peppermint syrup
- 1 oz Absinthe
- 2 oz Heavy Cream
- 1 large egg white
Shake all ingredients with ice, add more ice to the shaker and shake a second time. Strain into a rocks glass filled with crushed ice.
A minty variation on the classic Suissesse
Shake, shake, shake señora! Egg white requires a lot of shaking to get it not just mixed in, but fantastically frothy.