1 1/2 oz of Herbsaint (or absinthe)
1/2 oz of orgeat syrup (or almond syrup)
1 oz of half and half (or cream)
egg white (or egg)
In a blender, combine all ingredients with 4 ounces of ice. Blend until smooth and frothy and pour into a chilled highball glass. You can also serve non-blended with or without ice.