Tract · Cocktails

Highball · Shaken · Historical · complexity 2/5

Suisse

An absinthe-and-anisette egg-white fizz topped with seltzer.

Served in Medium thin glass. Ice: Ice.

Variants (2)

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.67)

0.5 wine-glassAbsinthe — Absinthebase
3 lumpice — Icebase
seltzer — Seltzerdilution
3 dashanisette — Anisettemodifier
1 wholeegg white — Egg whiteother
  1. Shake the ice, anisette, absinthe, and egg white, strain into a medium thin glass, fill with seltzer, and serve.

Ice: Ice

Cocktails Bar La Florida by Constante Ribalaigua Vert (1934, p.169)

0.5 partAbsinthe — Pernot absinthebase
0.5 partwater — natural waterdilution
0.25 partanisette — anisette or plain syrupmodifier
0.5 whiteegg white other
  1. Shake well and strain.

Ice: Cracked ice