- '3 tablespoons (1 1/2 ounces) absinthe'
- '1 tablespoon (1/2 ounce) orgeat syrup*'
- '1 egg white** or 2 tablespoons pasteurized liquid egg whites (optional)'
- '1 dash orange flower water (optional)'
- '1/4 cup (2 ounces) heavy cream or half-and-half'
- '1/2 cup crushed ice'
- '*Orgeat syrup is also known by its Italian name
- orzata syrup. Camper English prefers orgeat syrup from Torani or Fee Brothers.'
- '**The egg white in this recipe is not cooked. If there is a problem with salmonella in your area omit the egg white or use pasteurized egg whites.'
- In cocktail shaker, combine absinthe, orgeat syrup, egg white, orange flower water, and heavy cream or half-and-half
- Add ice and shake vigorously for at least 20 seconds
- Strain into a chilled highball glass with or without ice from the shaker and serve
