Newly-opened Santa Ana, California, bar Vacation serves libations that are inspired by the staff’s travels to destinations both exotic and domestic. It’s easy to guess where bar director Gaby Mlynarczyk was channeling when she created the Saint-Jean-Cap-Ferrat, France. A fruity take on the classic Absinthe Frappé, her version is mixed with raspberry eau de vie, nutty orgeat and aquafaba—aka chickpea water—for a luxuriously viscous (and egg-free) texture. A splash of Lacroix Berry seltzer gives the drink a light, effervescent finish.
- 1.5 oz raspberry eau de vie
- 1 oz Orgeat
- .75 oz Lemon Juice
- .5 oz aquafaba
- .5 oz Absinthe
- 3 dashes bitters
- Lacroix Berry
- Absinthe mist and raspberry
Add all ingredients, save for the Lacroix and garnishes, to a shaker tin with one small ice cube. Whip shake for five seconds.
Add three more ice cubes and shake for three seconds more.
Strain into a chilled Collins glass filled with ice.
Top with Lacroix, spritz with absinthe and garnish with a raspberry.
Contributed by Gaby Mlynarczyk