My experience with this cocktail comes from from a work outing at Lüke, a brasserie in downtown New Orleans. I found that I just needed 2 to tolerate networking.
Damn delicious, like ingesting a minty cloud. Although Herbsaint is anise-flavored, this drink does not taste even remotely licorice-y, so don't worry, haters. Pair with some good dark chocolate and I guarantee nudity.
Lüke's Absinthe Suisse
1 1/2 ounces Herbsaint (can sub Pernod, Ricard, or other absinthe)
1/2-ounce orange flower water
1 large egg white
1 teaspoon white or clear crème de menthe
Ice
In a cocktail shaker, combine the ingredients and shake vigorously until frothy and well blended.
Strain into a chilled cocktail glass and serve.
Recipe courtesy of NOLA's favorite, Emeril Lagasse.
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