- 3 tablespoons (1 1/2 ounces) absinthe
- 1 tablespoon (1/2 ounce) orgeat syrup
- 1 egg white or 2 tablespoons pasteurized liquid egg whites (optional)
- 1 dash orange flower water (optional)
- 1/4 cup (2 ounces) heavy cream or half-and-half
- 1/2 cup crushed ice
- Orgeat syrup is also known by its Italian name, orzata syrup. Camper English prefers orgeat syrup from Torani or Fee Brothers.
- The egg white in this recipe is not cooked. If there is a problem with salmonella in your area omit the egg white or use pasteurized egg whites.
- In cocktail shaker, combine absinthe, orgeat syrup, egg white, orange flower water, and heavy cream or half-and-half. Add ice and shake vigorously for at least 20 seconds. Strain into a chilled highball glass with or without ice from the shaker and serve