Drinks
Absinthe Frappé
The storied, anise-flavored spirit is the star of this classic New Orleans cocktail.
- Makes
1 cocktail
- Time
5 minutes
No trip to New Orleans is complete without an absinthe frappé, a classic cocktail invented by bartender Cayetano Ferrer in 1874 at the Old Absinthe House, located on the city’s famed Bourbon Street. Anise-flavored absinthe and fresh mint combine over crushed ice in this pleasantly refreshing concoction. Serve with a straw if you like for easy drinking.
Ingredients
- ½ oz. simple syrup
- 5 mint leaves, plus a sprig for garnish
- 1½ oz. absinthe
- 2 oz. soda water
Instructions
Step 1
In a cocktail shaker, muddle the simple syrup and mint leaves. Add the absinthe, fill the shaker with ice, and shake vigorously until chilled, about 15 seconds. Strain into a collins, highball, or frappé glass filled with crushed ice. Top with the soda water and more crushed ice, garnish with a mint sprig, and serve.
- In a cocktail shaker, muddle the simple syrup and mint leaves. Add the absinthe, fill the shaker with ice, and shake vigorously until chilled, about 15 seconds. Strain into a collins, highball, or frappé glass filled with crushed ice. Top with the soda water and more crushed ice, garnish with a mint sprig, and serve.
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