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Absinthe Suissesse | NOLA Specialty

Channeling the Big Easy? Creamy and anise flavored, this popular French Quarter drink is served cold, straight from the blender!

¾ cup Absente | Absinthe Refined
¾ cup Half-and-Half
¾ cup Heavy Cream
6 Egg Whites
2 tbs. Powdered Sugar
3 Cups Crushed Ice
Nutmeg, to garnish

Blend Absente, creams, egg whites, and sugar in a pitcher; refrigerate until ready to use. Pour half of mixture into blender. Add 1 ½ cups crushed ice and blend at highest speed until frothy and smooth(about 30 seconds). Pour into chilled goblets. Repeat this with the remaining mixture and ice. Sprinkle each serving with nutmeg and serve.

We served ours poolside and tried a few lime zests. Try mixing things up!

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