RECIPE

Chicago Zephyr

Matthew Kelly / Supercall

Not everyone loves the pungent taste of the green fairy, but that doesn’t mean you can’t enjoy a twist on the classic Absinthe Frappé. “At Maison Premiere, we love the classic Absinthe Frappé in style and recipe, but we wanted to soften it slightly and make it a bit more accessible to people who don’t want straight absinthe,” says bar director Will Elliott. “We added aquavit, a Scandinavian caraway-flavored spirit, because many absinthes contain caraway or similar herbs.” The creamy almond-based orgeat adds a touch of sweetness, and it also mimics the cloudy louche effect that happens when you add water to absinthe. Tangy grapefruit juice rounds out the drink’s flavor and ties the ingredients together.

FLAVOR PROFILE
Bitter, Sour
STRENGTH

INGREDIENTS

  • 3 dashes Peychaud's Bitters
  • .25 oz Lemon Juice
  • .5 oz grapefruit juice
  • .5 oz Aquavit
  • .5 oz Orgeat
  • .75 oz Absinthe
  • Caraway seeds

INSTRUCTIONS

Step one

Build all ingredients in a Pontarlier absinthe glass over crushed ice.

Step two

Top with more crushed ice and garnish with caraway seeds.

Contributed by Will Elliott

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