Poets like Apollinaire were consumed by Absinthe.
You will not have to step on a 'bateau ivre' like Apollinaire to enjoy this holiday recipe from Tipsy Texan: Spirits and Cocktails from the Lone Star State (Andrews McMeel Publishing, June 2013) by David Alan.
I first discovered absinthe eggnog while attending the annual Fête de Absinthe in tiny Boveresse, Switzerland, near the French-Swiss border. It was a flavor combination so beguiling that I was immediately smitten. The prevailing absinthe in Switzerland is a clear style known as blanche or la bleue, and that is what I’ve recommended here. I advise trying the single cocktail first before committing to the full batch—the flavor profile of absinthe is not for everyone.
1 ½ ounces Tenneyson Absinthe Royale or other blanche absinthe
1 ½ ounces heavy cream
¾ ounce Raw Sugar Syrup (page 135) or Pecan Syrup (page 166)
½ teaspoon vanilla extract
1 whole egg
Combine all the ingredients in a mixing glass and shake for a moment without ice (alternatively, use a handheld milk frother to emulsify the ingredients). Add ice and shake vigorously to chill. Strain into a punch cup. You can also make this in a blender by blending all the ingredients with a scant handful of ice until thoroughly emulsified.
(* Recipe from Tipsy Texan: Spirits and Cocktails from the Lone Star State by David Alan- Andrews McMeel Publishing, June 2013- reproduced with permission of publisher)