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Suissesse
1 teaspoon sugar
1 pony French vermouth
2 p)onies absinthe substitute
1 white of egg
54 pony crhme de menthe
2 ounces charged water
Mix the sugar with charged water, vermouth, and absinthe. Drop
in the white of egg. Fill the glass with cracked ice and shake
vigorously. Strain into a champagne glass in which there is a
cherry with crime de menthe poured over it.
Suissesse, a perfectly good French word meaning a
Switzerland-born female, lives up to the reputation
earned by those hardy daughters dwelling among the
rocks of their picturesque land. The Alps are wonder
ful—so is a Suissesse. If the name stumps you, pronounce
it "swee-cess" and you'll make the barkeep understand
what you want. If you yearn to mix one yourself, fol
low the directions given above and find out why some
folk call a Suissesse tops in mixed drinks.
Green Opal Suissesse
The Suissesse given above is probably what originated
Swiss yodelling. In New Orleans we have a variation of
the happy mixture that transforms yodelling into the
more American "whoopee!" Follow these directions for
an adventure in excitement
1 jigger Greenopal or other absinthe
substitute
54 pony anisette sirup
white of an egg
crushed ice
All go into a metal shaker. Shake until the outside takes on a
heavy frosting. Bear in mind that one egg white will take care
of ten or a dozen portions. Serve in cocktail glasses.
Forty-one