Absinthe Frappé New Orleans

Scott Baird, Couvant | New Orleans

“Be sure to shake this cocktail extra long and extra hard,” Scott Baird advises. “It needs the dilution. It makes the drink shine.” In fact, don’t worry about over-shaking it, he adds: “You can beat it up and it still tastes great.”


Serving: 1

  • 1 ounce absinthe, preferably Vieux Pontarlier
  • 1/2 ounce crème de menthe
  • 1/2 ounce lemon juice
  • 1/2 ounce sweetened condensed milk syrup (1:1 water to condensed milk, stirred together)

Garnish: mint floret, powdered sugar

  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Strain into a frappe glass over crushed ice.
  3. Garnish with mint floret and powdered sugar.