Absinthe Frappé

The original Absinthe Frappé emerged in the later nineteenth century and was one of the first drinks to put absinthe in a starring role. Taking the traditional concept of chilling and diluting absinthe to bring out its flavors and make it palatable, this elegant cocktail is shaken with ice and served over crushed ice. Though anisette is the traditional liqueur in the spec, I found the combination of crème de menthe and fresh mint to be ideal here.

INGREDIENTS

1 oz. absinthe
¼ oz. crème de menthe
1 barspoon rich simple syrup or orgeat
½ oz. water
4 drops saline
8 mint leaves

Garnish: mint bouquet

---

ABV LEVEL

Combine all in a shaker. Fill two-thirds with ice, seal, and shake vigorously for 15 seconds. Strain into a tumbler or footed glass and top with crushed or pebble ice. Garnish with a slapped mint bouquet.