When absinthe first arrived in the United States from Europe in the 1800s, it was an instant hit, particularly in booze-centric New Orleans where a number of absinthe-laced classics—like the Sazerac—were born. Another drink to come out of the era was the Absinthe Frappé, a chilled, mint-infused take on the traditional Absinthe Drip. Supposedly, the drink was invented in 1874 by Cayetano Ferrer, a Big Easy bartender working at The Old Absinthe House. Up until 1912, when the spirit was banned in the United States, the Frappé was a popular drink, particularly during the morning hours.
- Muddle the mint leaves with simple syrup in the bottom of a shaker.
- Add ice and absinthe.
- Shake and strain into an absinthe or rocks glass over crushed ice.
- Top with soda water and more crushed ice. Garnish with a mint sprig.
When author Charles H. Baker published his two-volume set, The Gentleman’s Companion, in 1939, he included three recipes from his friend and frequent drinking companion, Ernest Hemingway: Smothered Conch (a buttery, bacony, sherry-drowned dish of conch), A Farewell to Hemingway (a drink consisting of kirsch, cherry syrup and lime juice)...