Absinthe Suissesse

Ingredients

• 1 1/2 ounces Pernod
• 1/2-ounce orgeat (almond simple syrup), available in Italian or specialty stores
• 1 egg white (optional)
• 1/2-ounce heavy cream
• 4 ounces shaved ice

Instructions

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.

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