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Absinthe Suissesse (Stanley Clisby Arthur)

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Absinthe-forward, with crème de menthe and dry vermouth, softened by egg white and lengthened with sparkling water. Shaken and served in a coupe. Created by Stanley Clisby Arthur in 1937.

Similar names: Absinthe Suissesse, Mai Tai Suissesse, Stanley Cocktail

Method
Shaken
Glass
coupe
Difficulty
Hard
Flavor Profile
Bitter
Creamy
Dry
Herbal

Ingredients

Servings:
1
Your bar: 0/6
Egg White
1
Sugar
1 tsp
Absinthe
60 ml
Sparkling Water
60 ml
Crème de Menthe
15 ml
Dry Vermouth
30 ml
🌾 Gluten-free🥚 Contains egg🍷 Contains sulphites

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Instructions

  1. Mix sugar into sparkling water until dissolved.
  2. Combine vermouth and absinthe.
  3. Stir in egg white.
  4. Dry shake without ice first.
  5. Then fill the shaker with ice and shake well.
  6. Pour into a champagne glass or coupe that has a cherry topped with creme de menthe.

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