Jamie Boudreau’s Absinthe Frappé

Jamie Boudreau, Canon | Seattle

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.”


Serving: 1

  • 1 ounce absinthe
  • 1/2 ounce Dimmi
  • 1/4 ounce créme de menthe , preferably Giffard
  • 1/4 ounce simple syrup

Garnish: mint leaf

  1. Shake all ingredients.
  2. Strain into a cobbler glass over crushed ice.
  3. Garnish with a mint leaf.