Tract · Cocktails

Highball · Shaken · Historical · complexity 2/5

Absinthe Suissesse

An Absinthe Frappe variation strengthened with orgeat syrup.

Served in Highball glass. Ice: Fine ice.

Variants (3)

Der Mixologist by Carl A. Seutter (1909, p.24)

1 liqueur glassAbsinthe — Absinthebase
seltzer — kaltes Selterswasserdilution
3 dashanisette — Anisettemodifier
0.5 liqueur glassOrgeat — Orgeat-Sirupother
  1. Prepare as Absinthe Frappe, adding a half liqueur-glass of orgeat syrup.

Ice: Fine ice

Der Mixologist by Carl A. Seutter (1925) — Seutter 1925, Orgeat Absinthe Frappe variation

1 liqueur glassAbsinthe base
0.5 bar glassfine ice base
topcold seltzer water dilution
3 dashanisette modifier
0.5 liqueur glassOrgeat syrup sweetener
  1. Prepare as Absinthe-Frappe, adding Orgeat syrup; shake, strain into a highball glass, fill with cold seltzer water, and serve.

Ice: Fine ice

Peychaud's New Orleans Cocktails by John Held Jr. (1935, p.12)

0.67 partGreenopal base
ice — Finely crushed iceother
0.33 partOrgeat — Orgeat Syrupother
  1. Stir thoroughly in a glass filled with finely crushed ice, strain into a stem glass, and serve.

Ice: Ice

Lineage reconciliation

See also: Absinthe Frappe, Egg Suissesse

If orgeat is unavailable, the booklet suggests Ojen or anisette.