RECIPE

Absinthe Frappé

Patrick Spears / Supercall

When absinthe first arrived in the United States from Europe in the 1800s, it was an instant hit, particularly in booze-centric New Orleans where a number of absinthe-laced classics—like the Sazerac—were born. Another drink to come out of the era was the Absinthe Frappé, a chilled, mint-infused take on the traditional Absinthe Drip. Supposedly, the drink was invented in 1874 by Cayetano Ferrer, a Big Easy bartender working at The Old Absinthe House. Up until 1912, when the spirit was banned in the United States, the Frappé was a popular drink, particularly during the morning hours.

FLAVOR PROFILE
Dry
STRENGTH

INGREDIENTS

  • 1.5 oz Absinthe
  • .5 oz simple syrup
  • 2 oz soda water
  • 6 mint leaves
  • Mint sprig

INSTRUCTIONS

Step one

Muddle the mint leaves with simple syrup in the bottom of a shaker.

Step two

Add ice and absinthe.

Step three

Shake and strain into an absinthe or rocks glass over crushed ice.

Step four

Top with soda water and more crushed ice. Garnish with a mint sprig.

Contributed by Supercall

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