1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur

Suissesse

1 teaspoon sugar 1 pony French vermouth 2 p)onies absinthe substitute 1 white of egg 54 pony crhme de menthe 2 ounces charged water

Mix the sugar with charged water, vermouth, and absinthe. Drop in the white of egg. Fill the glass with cracked ice and shake vigorously. Strain into a champagne glass in which there is a cherry with crime de menthe poured over it. Suissesse, a perfectly good French word meaning a Switzerland-born female, lives up to the reputation earned by those hardy daughters dwelling among the rocks of their picturesque land. The Alps are wonder ful—so is a Suissesse. If the name stumps you, pronounce it "swee-cess" and you'll make the barkeep understand what you want. If you yearn to mix one yourself, fol low the directions given above and find out why some folk call a Suissesse tops in mixed drinks. Green Opal Suissesse The Suissesse given above is probably what originated Swiss yodelling. In New Orleans we have a variation of the happy mixture that transforms yodelling into the more American "whoopee!" Follow these directions for an adventure in excitement 1 jigger Greenopal or other absinthe substitute 54 pony anisette sirup white of an egg crushed ice All go into a metal shaker. Shake until the outside takes on a heavy frosting. Bear in mind that one egg white will take care of ten or a dozen portions. Serve in cocktail glasses. Forty-one