1940s Recipes + Menus

New Orleans Suissesse

Makes1 drink
November 1941
Later versions of this cocktail are quite different, containing orgeat and no vermouth or crème de menthe. You’ll find an extremely similar recipe in Stanley Clisby Arthur’s 1937 book, Famous New Orleans Drinks & How to Mix ’Em. Charged water is seltzer or club soda, and of course a pony is one ounce.
In a cocktail shaker with plenty of freshly crushed ice, mix 1 teaspoon sugar with 2 ounces charged water, 1 pony French Vermouth, and 2 ponies Absinthe. Add 1 egg white, and shake well with shaved ice. Strain into a champagne glass containing a brandied cherry covered with 1/2 pony green Crème de Menthe.
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