Suisse Cocktail

Suisse Cocktail
The White of 1 Egg. (1/2 oz Egg White)
4 Dashes Anisette. (1/4 oz Anis del Mono Dulce)
1 Liqueur Glass Absinthe. (1 1/2 oz Greenway Distiller’s Absinthe)
Syrup or Sugar can be used instead of Anisette.
Shake well and strain into medium size glass. (Add a dash of Blanquette de Limoux, Cuvee Berlene 2005 on top.)

When you examine Harry MacElhone’s recipe for the “Swisess” from “Barflies and Cocktails” you see that, perhaps, Mr. Craddock missed something.

Swisess. 1 white of a Fresh Egg; 1 teapoonful of Anisette Syrup; 1 glass of Absinthe. Shake well together and strain into a small wineglass, and add a dash of syphon on top. This is a very good bracer for that feeling of the morning after the night before.

Ah, a dash of syphon! Hmmm… Wait, I think the soda water is a little tired, but I still have some fairly fresh Blanquette de Limoux. No, I couldn’t, that would be just too evil. Oh yes, yes I can.

Well, plus, I did have to include Harry MacElhone’s quote, as it is one of my all time favorite turns of phrase describing a hangover.

Still don’t have appropriate fizz glasses, so sad. This souvenir beer glass from Jesse Friedman’s Notoberfest 2009 is actually not all that bad. About the right size, and not a horrible shape for a fizz. Probably the best I have at the moment.

Is the cocktail any good?  Well, if you like Death in the Afternoon, this is a richer, anisier drink.  I enjoyed it, especially with the delicious complexity of the Germain-Robin/Greenway Distillers Absinthe Superior.  Quite nice.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.