 | Coconut Suissesse1 drink Carrie Spanton- Brennan's- New Orleans, LA |
| • | 1 1/2 oz. Absinthe |
| • | 1 oz. Orgeat syrup |
| • | 1 oz. The Perfect Purée Coconut Puree, thawed |
| • | 1/2 oz. half and half |
| • | 1 egg white |
| • | spice (garnish) |
| Method: | |
| 1. | Combine and dry shake until frothy. Add ice to shaker and shake for 20 seconds. Strain over crushed ice in a rocks glass. Garnish with spice on top. |