Khi Leonard closed the Good Spirit Co. Halloween Cocktail Club with this twist on an Absinthe Suissess. The classic New Orleans brunch cocktail. The creme de menthe garnish didn't float as planned but I'll leave it up to you to choose an alternative.
20ml Jade Absinthe Nouvelle Orleans
20ml Green Chartreuse
5ml mint syrup
25ml double cream
12.5ml egg white
4 drops or green creme de menthe garnish
Pour all ingredients but the creme de menthe into a cocktail shaker. Dry shake before adding ice and shake vigorously again. Strain into a chilled coupe and garnish with a few drops of green creme de menthe.