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Aniseed and liquorice notes from absinthe pervade this vermouth-based cocktail, even though I have dramatically reduced the amount used from the original...
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Natalie Campbell’s Avatar Natalie Campbell
16th October at 17:42
I’ve just made this for the first time. Used Martini Rosso and Extra Dry vermouths, as that’s what I had on hand. Used Pernod Absinthe- I used 10 ml based on Annette’s comment. Might make it with 15ml absinthe next time. This is a nice Aperitif!
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G. M. Genovese’s Avatar G. M. Genovese
1st June at 19:05
The measure of absinthe, of course, is intimidating in a way. How it all melds in the end is sublime. The orange and the anise with the blush wine blend turns out too fortunate. Wish I didn't just run out of Noilly dry, as I'd like to try this with pastis. Much more delightful than I'd anticipated.
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Egor Doroshenko’s Avatar Egor Doroshenko
10th September 2023 at 12:50
Oh, help me please, I broke my mind: what did Albert Crockett mean by the instruction to serve "frappe"?
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Simon Difford’s Avatar Simon Difford
10th September 2023 at 17:44
Frappe means it's a shaken cocktail that's strained into a glass filled with crushed ice.
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Annette Kinnunen’s Avatar Annette Kinnunen
14th April 2023 at 16:15
A bit too much Absinthe.
Perhaps just 7,5 ml, not totally dominate the taste.
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Alexandre Perron’s Avatar Alexandre Perron
27th August 2022 at 10:32
This is all what a cocktail should be. Simple, tasty and delicate
I just love it
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John Hinojos’ Avatar John Hinojos
6th March 2022 at 01:16
This is a great cocktail for anyone who likes the flavour of absinthe. It is my favourite herbal liquor. Blends together well with a burst of various flavours. Great aperitif or digestive.
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