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.

This version of the Daiquiri is based on a 1920s recipe (the “Daiquiri No. 3”) from the Floridita Bar in Havana. Beginning the following decade, the Floridita started serving these frappé with the use of electric blenders, which were a new invention at the time. In this recipe, I’m referencing an older frappé style, serving the drink over crushed or pebble ice. It goes without saying, but Ernest Hemingway was endlessly fond of this drink.