Absinthe Frappé

Simple, icy and strong, the frappé is a less fussy alternative to the pomp and circumstance of traditional absinthe service.

absinthe frappe cocktail

“At the first cold sip on your fevered lip, you determine to live through the day.” So went the ode, “Absinthe Frappé,” from the 1904 musical, It Happened in Nordland. This drink hails from a time when absinthe was a highly popular aperitif (pre-1912 ban) and a morning pick-me-up. Simple, icy and strong, the frappé is a less fussy alternative to the pomp and circumstance of traditional absinthe service.

Ingredients

Serving: 1

  • 1 ounce absinthe
  • 1/4 - 1/2 ounce simple syrup (1:1, sugar:water)
  • 2 dashes anisette (optional)
  • 1-2 ounces chilled water

Directions
  1. Add all ingredients to a cocktail shaker.
  2. Add ice and shake until chilled.
  3. Pour into a rocks or Collins glass over crushed or pebble ice. Top with additional ice.
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Absinthe

(n.) This boldly-flavored spirit is flavored with a distinct mix of herbs and botanicals, most often anise, fennel and wormwood. It is thought to have been created in France or Switzerland as a medicinal elixir, and was first commercially produced in 1797 by what would become the Pernod company. Most often associated with a bright [...] More A-Z →