“It’s a late-afternoon pick-me-up rather than a wind-down after dinner,” explains Jon Mullen of his Anisette Frappé, which is served alongside a shot of espresso and a glass of sparkling water at Bar Pisellino. As such, it clocks in at a lower ABV than a traditional Absinthe Frappé, and, though minimally garnished (“I don’t fall into tiki, it’s not overly done”), it conveys meticulous attention to detail in its presentation—a signature of Mullen’s entire output.
Anisette Frappé
Jon Mullen, Bar Pisellino | New York
Ingredients
Serving: 1
- 1 1/2 ounces anisette, preferably Meletti
- 1 teaspoon rich simple syrup (2:1, sugar:water)
- 3 dashes absinthe, preferably Germain-Robin
Directions
- Combine all ingredients in a cordial glass filled with crushed ice.
- Stir briefly and top with more crushed ice.
- Serve with a straw, a side of espresso and sparkling water.