Just when you thought I was done with posts related to Tales or absinthe, I’m back with a post related to Tales…and absinthe. I heard mutterings from various parties about the amazing Absinthe Suissesse from Café Adelaide and, because it was a hectic, nutty week, didn’t even have time to register what it was or investigate until I was back at home reading everyone else’s blog posts. (I really need to look into cloning myself next year so I don’t miss out on anything.)
As it turns out it really wouldn’t have done me much good anyway, being a breakfast sort of drink made with cream and egg white. Back on the homestead, though, absinthe is one of our favorites and we couldn’t wait to whip up as many different absinthe-based cocktails as possible. Naturally, the Suissesse Chuck posted came to mind. Purportedly created at Brennan’s, the Suissesse is a New Orleans institution, found on menus across the city. Not to be confused with Swiss absinthe, which style is called absinthe Suisse, I found that I liked this better with a milder absinthe that doesn’t have a lot of herbal flavors aside from the anise.
1½ – 2 oz absinthe (to taste)
½ oz orgeat
1 dash orange flower water
2 oz rice or soy milk
½ cup crushed or cubed ice
Shake vigorously with crushed ice or blend for fifteen seconds with cubed ice. Serve in an old-fashioned glass.
Bear with me for a second because this might sound strange, but the Absinthe Suissesse is basically an alcoholic milkshake. A lovely, lightly fruity, sweet and anise-flavored milkshake. A milkshake for grown-ups. It definitely has a very morning-friendly flavor and I would highly recommend this after a long night or for a pre-brunch tipple. We had ours in the afternoon and there was something a little too decadent and, well, sweet about it to feel right at that hour, but on a lazy Sunday morning this would be perfect.