There’s no doubt that the Absinthe Frappé is a fantastic cocktail, but its makeup is quite simple (absinthe, mint, simple syrup, soda water). So Aaron Polsky, bar manager of Los Angeles’ Harvard & Stone, decided to shake things up a bit (quite literally).
“Not only is this a more interesting take on the Absinthe Frappé, it’s also more accessible palate-wise,” he says. His version adds caraway-tinged aquavit—a Scandinavian grain liquor—for deep spice notes. Giffard Apricot Brandy also comes into play, which gives the drink a lip-smacking, caramelized sweetness. Lime juice brightens the mix for a crowd-pleasing cocktail that would make for an excellent first sip at your next dinner party.