- 3 Dashes Angostura Bitters
- 1 ½ oz. Pernod
- ½ oz. Anisette
Mix ingredients in a shaker with ice and strain into a chilled cocktail glass.
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Separate eggs and beat yolks until thick. Stir in alcohol ingredients with milk and cream with eggs, then chill. Next, beat egg whites until they are stiff. Combine both mixtures in a chilled punch bowl, making sure to fold the whites mixture. Serves about 30.