Absinthe Frappé
3.7 18 ratings
Ingredients
How to make
Serve in a old-fashioned glass
Prepare
- 1 Select and pre-chill an OLD-FASHIONED GLASS.
- 2 Prepare garnish of mint sprigs bouquet.
Method
- 3 SHAKE all ingredients with ice.
- 4 FINE STRAIN into glass filled with crushed ice.
- 5 CHURN (stir).
Garnish
- 6 Serve with a straw.
Flavour profile
22.5% alc./vol. · 1.3 standard drinks · 170 calories
History
Sweet aniseed might not sound appealing, but try this delicious Absinthe Frappé after a large summer meal.
The Absinthe Frappé likely originated in the early 1870s, with Cayetano Ferrer credited for its creation in 1873/4 at Aleix's Coffee House in New Orleans. This establishment later became known as The Absinthe Room, and is presently called the Old Absinthe House. George J. Kappeler's 1895 book, Modern American Drinks – How to mix and Serve All Kinds of Cups and Drinks, features two distinct Absinthe Frappé recipes. Absinthe Frappé, No. 1. Fill two mixing-glasses with fine ice. Pour one pony of absinthe and one pony of water into one glass, adding two dashes of anisette. Top the first glass with fine ice, then invert the second mixing-glass over it. Repeat the reversal process, allowing the liquid to flow between the glasses until it is thoroughly chilled. Strain the mixture into a fancy bar-glass and finish with a squirt of seltzer. Absinthe Frappé, No. 2. Fill a mixing-glass halfway with fine ice. Add one pony of absinthe, one pony of water, and one dash of anisette. Shake vigorously until frost forms on the exterior of the shaker. Strain the contents into a thin glass and add a squirt of seltzer. Stanley Clisby Arthur's 1937 publication, Famous New Orleans Drinks and how to mix em, includes several references to the Absinthe Frappé, along with a recipe. Absinthe Frappé 1 jigger absinthe substitute 1 teaspoon sugar sirup 1 jigger charged water Fill a small highball glass with cracked or shaved ice. Add the sugar sirup, followed by the absinthe substitute. Slowly incorporate water (seltzer or other charged water will enhance the drink) while agitating with a spoon. Continue stirring until the glass is well frosted. This method provides a straightforward approach to preparing an absinthe drink that enjoys popularity worldwide. Alternatively, if a cocktail shaker is available and preferred, it can be employed. Shake the ingredients until the shaker is well coated with frost, then pour the mixture into pre-chilled glasses.
Created by Cayetano Ferre