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Absinthe Suissesse

Ingredients: 1 1/2 Ounce(s) Pernod 1/2 Ounce(s) Orgeat 1 Egg white 1/2 Ounce(s) Heavy cream 4 Ounce(s) Shaved ice Directions: 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
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