This cocktail is a staple at The Old Absinthe House in New Orleans (where the anisette is now substituted for absinthe) – it’s simple to make and ideal for a hot summer’s day.
There are now many variations of this drink. It is also one of the finest ‘morning after’ remedies you will ever taste.
40 ml absinthe
15 ml orgeat syrup
1 egg white
15 ml single cream
120 g shaved ice
Combine all ingredients in a blender, blend for 5 seconds and serve in a chilled cocktail glass.