Absinthe Frappé

Absinthe Frappé image

Serve in

an Old-fashioned glass...
fl oz La Fee Parisienne absinthe
½ fl oz Anisette liqueur
fl oz Chilled water
¼ fl oz Sugar syrup (2 sugar to 1 water)
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How to make:

SHAKE all ingredients with ice and fine strain into glass filled with crushed ice. CHURN (stir) and serve with straws.

Garnish:

Mint sprig

Comment:

Aniseed and the fire of absinthe moderated by sugar and ice but still a dangerous combination.

About:

Created in 1874 by Cayetano Ferrer at Aleix's Coffee House, New Orleans, which consequently became known as The Absinthe Room. Today the establishment is fittingly known as the Old Absinthe House.

Buy ingredients

Buy direct from The Whisky Exchange

This ingredient is not currently available for purchase through The Whisky Exchange
Anisette liqueur
This ingredient is not currently available for purchase through The Whisky Exchange
Sugar syrup (2:1)

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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