The Suissesse is an elegant, creamy cocktail based on a classic Sour, but with anise spirit and orange blossom water lending it a unique character. The egg white ensures a velvety texture, while the soda water adds freshness. A drink that tastes of Paris – tart, sweet, and with a hint of the exotic. Perfect for those who enjoy aromatic and lightly foamy drinks.
Here’s what you’ll need for the Suissesse
3 cl anise spirit (e.g. Pastis or Absinthe)
2 cl lemon juice
0.5 cl orange blossom water
1 egg white (fresh, approx. 30 g)
6 cl soda water (to top up)
What matters here
The egg white must be *dry* beaten – that is, without ice or liquid. Only then will the perfect, stable foam form. Those who prefer it extra creamy can chill the egg white briefly in the refrigerator first; it will then whip up more easily. Orange blossom water is not a standard sugar substitute but gives the drink a floral depth. Dosage is crucial here: too much will taste soapy, too little will get lost in the anise. Tip: start with 0.3 cl, taste, then adjust as needed.
Variations
- Suissesse Royal — Replace the soda water with 3 cl Champagne or Crémant. The drink becomes lighter and more effervescent, while retaining its creamy texture. Ideal for special occasions.
- Suissesse without egg — For a vegan version, replace the egg white with 1 cl aquafaba (chickpea water). The result is less creamy but still aromatic with a light foam.
Frequently asked questions
Can I replace the egg white with ready-made egg white?
No. Ready-made egg white loses its structure when shaken with ice and will not produce a stable foam. Fresh egg white is essential here – or aquafaba for a vegan alternative.
Why does my drink taste soapy?
This usually happens when too much orange blossom water is used or if the anise spirit is too dominant. Reduce the orange blossom water to 0.3 cl and taste the drink before topping it up with soda water. If necessary, balance it with a little extra lemon juice.
Can I replace the anise spirit with Ouzo?
Yes, but Ouzo is sweeter and less complex than Pastis or Absinthe. The drink will then become fruitier and less tart. If necessary, reduce the lemon juice by 0.5 cl to maintain the balance.
