MAKES 1 COCKTAIL

The Swiss Absinthe is a reference to one of the three categories of absinthe made in the 1800s. The name refers not to the manufacturing locale but to the highest grade of absinthe made.

In this cocktail, the anise-flavored liqueur is combined with cold half-and-half, but you can certainly use chilled milk or heavy cream. Orgeat syrup is made with almonds, sugar, and rose water or orange-flower water. It's available at most wine and liquor stores, and also can be found through online retailers.

Ingredients:

1½ ounces Pernod or Herbsaint
¾ ounce orgeat syrup
1 large egg white
4 ounces cold half-and-half
Crushed ice

Instructions:

Combine all the ingredients in a cocktail shaker and shake vigorously. Strain into a chilled martini glass or white wine goblet and serve.