- 1 ½ oz. Pernod
- ½ oz. Anisette
- 1 egg white
- 3 Dashes cream
Mix ingredients with ice in a shaker and strain into cocktail glass.
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Mix hot tea and grated orange peels together in a saucepan and let cool. Add sugar and mix until dissolved. Pour other ingredients into mix with a block of ice and chill for several hours. Garnish with orange and lemon slices. Serves about 40.