Eye Openers – Absinthe Suissesse Recipe

Free Recipe Eye Openers – Absinthe Suissesse

Recipe Type: Free Recipes

Recipe Preparation: cook

Cooking Ingredients for Eye Openers – Absinthe Suissesse Recipe

1-1/2 oz Pernod
1/2 oz Orgeat; see * Note
1 Egg white; optional
1/2 oz Heavy cream
4 oz Shaved ice

Eye Openers – Absinthe Suissesse Preparation

* Note: Orgeat (almond simple syrup) is available in Italian or specialty stores. In freezer chill an old-fashioned glass until frosted. In a blender combine all ingredients; process 5 seconds or until frothy. Pour into prepared glass and serve. This recipe yields 1 eye opener. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-031 broadcast 10-07-1996) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 11-20-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

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