Jamie Boudreau’s take on the Absinthe Frappé uses a touch of Dimmi, a modern Italian aperitivo liqueur, to sweeten and complement the classic combination of absinthe, mint and sugar served over ice. “Dimmi works as it’s not an overtly powerful spirit,” explains Boudreau, “and the licorice notes tie in with the absinthe, with the citrus and vanilla playing along as well.”
