Highball Glass - A sturdy glass ideal for serving absinthe, with a capacity suitable for mixing and sipping.
Absinthe Spoon - Specifically designed to stir absinthe without imparting any flavors from other materials (typically made of wood).
Absinth Flask or Racket - A vessel typically used for the traditional preparation method, allowing a dose of wormwood and sugar cube in ice-cold water.
Ice Tray - To maintain consistency in serving temperature during the preparation process.
Bar Spigot or Drip Hose (if using an Absinthe Flask) - For controlled pouring when adding ice-cold water to the absinthe.
Measuring Spoon - Useful for accurately measuring ingredients, especially sugar and any additional flavorings if desired.
Wooden Spatula - To mix absinthe without scratching glassware or altering the taste with metal contaminants.
Kitchen Scale (optional) - For precise measurement of ingredients, especially if you're adjusting recipe proportions for personal preference.
Measuring Cup - Useful for accurately measuring water and other liquids when following a traditional recipe.
3 tablespoons (1 1/2 ounces) absinthe
1 tablespoon (1/2 ounce) orgeat syrup*
1 egg white** or 2 tablespoons pasteurized liquid egg whites (optional)
1 dash orange flower water (optional)
1/4 cup (2 ounces) heavy cream or half-and-half
1/2 cup crushed ice
*Orgeat syrup is also known by its Italian name, orzata syrup. Camper English prefers orgeat syrup from Torani or Fee Brothers.
**The egg white in this recipe is not cooked. If there is a problem with salmonella in your area omit the egg white or use pasteurized egg whites.
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