Eye openers - absinthe suissesse

1 servings

Ingredients

Quantity Ingredient
1½ ounce pernod
½ ounce orgeat; see * note
1.00 egg white; optional
½ ounce heavy cream
4.00 ounce shaved ice

Directions

* Note: Orgeat (almond simple syrup) is available in Italian or specialty stores.

In freezer chill an old-fashioned glass until frosted. In a blender combine all ingredients; process 5 seconds or until frothy. Pour into prepared glass and serve. This recipe yields 1 eye opener.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-031 broadcast 10-07-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

11-20-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000

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