Absinthe Frappé
Absinthe and sugar shaken and served over crushed ice. A New Orleans cooler from 1874.
Shaken · Julep cup · Medium · about 3 minutes · about 24% ABV
Ingredients
- 45 ml Absinthe
- 15 ml Sugar syrup
- 30 ml Soda water
- 4 leaves Mint leaves
- Mint sprig (garnish)
Method
- Add 4 mint leaves
- Muddle gently
- Pour 45 ml absinthe into the shaker
- Pour 15 ml sugar syrup into the shaker
- Add ice
- Shake hard
- Strain
- Top with 30 ml soda water
- Garnish
About the Absinthe Frappé
The julep and smash family. Juleps are among the oldest American drinks. Mint juleps were drunk in Virginia around 1800, and Jerry Thomas printed the smash in 1862 as a smaller julep. Fresh mint, crushed ice and a frosty cup are what make the style.
Absinthe Frappé FAQ
What's in an Absinthe Frappé?
45 ml absinthe, 15 ml sugar syrup, 30 ml soda water, 4 leaves mint leaves, garnished with mint sprig.
How strong is an Absinthe Frappé?
About 24% ABV once mixed with ice, which is 2.1 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir an Absinthe Frappé?
Shake it. shaking chills it quickly and adds a little texture.
What glass do you serve an Absinthe Frappé in?
A julep cup, about 350 ml. Serve it over ice. No julep cup? Use a rocks glass.
