Absinthe has never been so refreshing as here in this Absinthe Frappe, a crisp, cool highball that traces its roots at least back to the late 1800s. Frappe in this context means vigorously shaken, rather than blended (although you can blend it, if that’s your preference).
Absinthe and other anise liqueurs vary greatly in sweetness; we like to start with the amount of simple syrup listed here and increase as needed.
- 10 leaves Mint
- 1½ parts Absinthe or Anise liqueur
- ¼ part Simple syrup
- 2 parts Sparkling water
If you’d prefer to serve this drink blended, simply add all the ingredients to a blender, along with a heaping cupful of ice. Blend until smooth.
Otherwise, gently muddle the mint leaves at the bottom of a shaker. Add absinthe, simple syrup and ice. Shake vigorously for up to a minute. Strain into a tall ice-filled glass and top with sparkling water.
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- Absinthe Frappe recipe at The Washington Post