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Absinthe • Dry
Absinthe Frappé

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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.

The Essentials

simple syrup
mint leaves
The Details


1.5 oz Absinthe
.5 oz simple syrup
2 oz soda water
6 mint leaves
Mint sprig, for garnish


  • 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.
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