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Coconut Suissesse

Coconut Suissesse

1 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.
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