The Suissesse is a frothy, anise-scented relative of the absinthe frappé, built around a bold pour of absinthe softened with nutty orgeat and a whipped egg white. Documented across cocktail manuals from 1900 onward — Boothby, Ensslin, and Craddock's Savoy all printed versions — it was prized as a morning "nerve quieter," its licorice bite tamed into something almost dessert-like by the sweetener and silky foam.
Shaken · Coupe · None
add
Combine the absinthe, orgeat, and egg white in a shaker.
shake
Dry shake without ice to emulsify the egg white, then add ice and shake again until well chilled and frothy.
strain
Double-strain into a chilled coupe.
top
Add a short splash of soda water to lift the foam.