Absinthe Frappé

Absinthe Frappé image

Serve in

fl oz La Fee Parisienne absinthe
½ fl oz Anisette liqueur
fl oz Chilled water
¼ fl oz Giffard Sugar Cane Syrup
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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.


Mint sprig


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


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.


255 Calories

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Sugar syrup (2:1)

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