Absinthe Frappé
A herbal and refreshing aperitif & bitters cocktail ∙ Shake; Churn ∙ 4 min ∙ 19.4% ABV ∙
The Absinthe Frappé is a shaken absinthe drink with anisette, chilled water and a touch of sugar syrup, churned over crushed ice.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: Absinthe 30 mlAnisette liqueur 10 mlChilled water 30 mlSugar syrup 5 ml
- Fine strain into the glass filled with crushed ice
- Churn
- Garnish with a mint sprig
- Serve with a straw
Tips
- Shake hard with plenty of small cubes for 12–15 seconds; you want lots of melt, which turns the drink cloudy and frosty.
History
The Absinthe Frappé is a New Orleans creation dating from 1874. It is said to have been invented that year by bartender Cayetano Ferrer at Aleix's Coffee House, a Bourbon Street bar later renamed the Old Absinthe House. The frappé turned a spirit traditionally diluted by a slow, ritual pour of water into a cold, sweetened, aerated drink. The earliest printed recipe, in George J. Kappeler's Modern American Drinks (1895), mixes equal parts absinthe and water with two dashes of anisette; later bartenders added sugar syrup alongside or in place of the anisette.
It starts from the same elements as the traditional French Absinthe serve, in which the spirit is diluted with iced water and a touch of sugar until its oils cloud into a milky "louche."
FAQ
What is in an Absinthe Frappé?
Absinthe (30 ml), anisette liqueur (10 ml), chilled water (30 ml), and sugar syrup (5 ml). The anisette and syrup soften absinthe's strong anise bite.
Is an Absinthe Frappé shaken or stirred?
Shaken, then fine-strained over crushed ice and churned. A hard shake chills it fast and gives it a frosty texture.
What glass is an Absinthe Frappé served in?
An old-fashioned glass packed with crushed ice, served with a straw and garnished with a mint sprig.
