Absinthe Frappé
by Absinthe Cocktails (Kate Simon), 2010
Ingredients
Preparation
Pack a tall narrow glass with pebble or crushed ice. Add the absinthe, simple syrup, and Benedictine (if using). Stir and top with the soda water.
Glass
Highball Glass
Ice
Pebble
A New Orleans original dating to the late 1800s, the Absinthe Frappé was designed to make the notorious spirit more approachable in the sweltering Southern heat. The crushed ice and soda water temper absinthe's bold anise character into something refreshing and brisk, while a touch of sweetness rounds out its herbal bite. The result is cooling and aromatic, with licorice and fennel notes lingering on a fizzy, diluted finish that invites slow sipping.