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Eye Openers – Absinthe Suissesse

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Italian Essnce05 1 servings

INGREDIENTS

1 1/2 oz Pernod
1/2 oz Orgeat; see * Note
1 Egg white; optional
1/2 oz Heavy cream
4 oz Shaved ice

INSTRUCTIONS

* Note: Orgeat (almond simple syrup) is available in Italian or specialty
stores.
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. This recipe yields 1 eye opener.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-031 broadcast 10-07-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-20-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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