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. “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 for deep spice notes and Giffard Apricot Brandy, 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.
Ice and Snow
1 oz Absinthe
.5 oz Aquavit
.75 oz Lime Juice
.5 oz Apricot Brandy
.5 oz Simple Syrup
1 dash Orange Bitters
Star anise pod, for garnish
- Add all ingredients save for the garnish to a shaker tin with ice.
- Shake and strain into a coupe glass.
- Garnish with a star anise pod.