“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.
- 1 1/2 ounces anisette, preferably Meletti
- 1 teaspoon rich simple syrup (2:1, sugar:water)
- 3 dashes absinthe, preferably Germain-Robin
- 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.