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| What You Need: |
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1˝ ounces Herbsaint, Pernod or Ojen
2 tablespoons light cream
1 egg white
1 tablespoon orgeat syrup (see Glossary)
˝ cup shaved or finely cracked ice
An 8-ounce wine or old-fashioned glass, chilled
A short straw
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| How To Cook: |
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1. Combine the Herbsaint, Pernod or Ojen, cream, egg white, orgeat syrup and ice in the jar of an electric blender and blend at high speed for 5 seconds.
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2. Pour the "absinthe suissesse", unstrained, into the chilled glass and serve at once with a short straw.
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