The Green Suissesse

The Green Suissesse, a creation by Nicolas de Soto at the ECC Chinatown, pays homage to the classic Absinthe Suissesse while introducing a modern twist. This libation is a masterful orchestration of flavors and textures, with the creaminess of egg white providing a luxurious mouthfeel. In this recipe, we’ll guide you through the steps of crafting The Green Suissesse, a highball cocktail that expertly combines St George absinthe verte, orgeat syrup, lemon juice, mint leaves, and a tantalizing egg white foam. As you delve into this refreshing concoction, prepare to be captivated by the delicate dance of flavors and the velvety embrace of the egg white. Elevate your mixology skills and embark on a journey of taste with The Green Suissesse—a drink that bridges the gap between tradition and innovation.

INGREDIENTS:

• 1 1/2 fl oz/40 ml St George absinthe verte
• 1 fl oz/30 ml orgeat syrup
• 1 fl oz/25 ml lemon juice
• 1 egg white
• 6 mint leaves
• Ice cubes
• Soda water (to top)
• Lime zest twist (for garnish)

PREPARATIONS:

1. In a shaker, combine St George absinthe verte, orgeat syrup, lemon juice, egg white, and mint leaves.
2. Shake the mixture vigorously without ice to emulsify the egg white and mint.
3. Add ice to the shaker and shake again vigorously to chill and froth the mixture.
4. Strain the cocktail into a highball glass over fresh ice.
5. Top the cocktail with soda water, adding a refreshing effervescence.
6. Garnish the cocktail with a twist of lime zest, releasing a burst of citrus aroma.

YIELD:

One refreshing and velvety Green Suissesse highball cocktail.

SERVING:

Serve the cocktail in a highball glass, allowing the foam and flavors to entice your senses.

SPECIAL INSTRUCTIONS:

• The egg white foam contributes to the cocktail’s texture and mouthfeel, so ensure a thorough shake for optimal frothiness.
• Shake without ice first to create an emulsion with the egg white and mint.

TIPS:

• Experiment with different absinthe varieties to explore diverse flavor profiles.
• Adjust the orgeat syrup quantity based on your desired level of sweetness.

The Green Suissesse, conceived by Nicolas de Soto at the ECC Chinatown, reimagines a classic while celebrating the essence of innovation. This cocktail is more than a drink—it’s an experience that envelops you in layers of flavor and texture. With each sip, you’re greeted by the vibrant herbal notes of St George absinthe verte, balanced by the sweetness of orgeat syrup and the zesty kick of lemon juice.

The introduction of egg white transforms the cocktail into a velvety elixir, caressing your palate with its luxurious mouthfeel. As you savor the Green Suissesse, the delicate mint leaves add a refreshing undertone, creating a harmonious interplay of elements.

Crafting the Green Suissesse demands a touch of artistry and a willingness to explore. The process of shaking without ice, followed by a vigorous shake with ice, is essential to achieve the desired frothy texture and emulsification. This meticulous approach elevates the cocktail to a level of refinement that captivates both the eye and the palate.

Whether you’re unwinding after a long day or seeking a unique cocktail to impress guests, the Green Suissesse is a versatile choice that embodies sophistication and creativity. Share this refreshing libation with friends and fellow enthusiasts, and witness their delight as they experience the marriage of tradition and innovation.

In essence, the Green Suissesse is a tribute to the art of mixology—an exploration of flavors, textures, and techniques that unite to create a drink that transcends boundaries and expectations. Raise your glass to Nicolas de Soto’s ingenuity and celebrate the Green Suissesse—a cocktail that embraces the past while embracing the future.