📝 About This Recipe
Born in the late 19th century at the iconic Old Absinthe House in New Orleans, the Absinthe Frappé is the ultimate cooling elixir for the humid Crescent City heat. This sophisticated cocktail tames the potent, anise-forward punch of absinthe with a delicate touch of sweetness and a refreshing crown of crushed ice. It is a legendary Creole classic that transformed a misunderstood spirit into a crisp, minty, and approachable masterpiece of mixology.
🥗 Ingredients
The Spirits & Sweetener
- 1 1/2 ounces Absinthe (high-quality verte or blanche)
- 1/4 ounce Anisette Liqueur (adds a silky texture and sweetness)
- 1/2 ounce Simple Syrup (1:1 ratio of sugar to water)
- 2 ounces Cold Soda Water (to top the drink)
The Aromatics & Garnish
- 6-8 leaves Fresh Mint Leaves (plus an extra sprig for garnish)
- 2-3 dashes Peychaud's Bitters (essential for New Orleans authenticity)
- 1 twist Lemon Peel (expressed over the glass)
The Foundation
- 2-3 cups Crushed Ice (pebble ice or finely crushed)
- 1 handful Cubed Ice (for shaking)
👨🍳 Instructions
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1
Begin by chilling your glassware. Place a heavy-bottomed rocks glass or a traditional tulip glass in the freezer for at least 5 minutes before you start.
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2
Prepare your mint by gently slapping 6-8 fresh leaves between your palms to release the essential oils without bruising them, then drop them into the bottom of a cocktail shaker.
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3
Measure and pour 1 1/2 ounces of absinthe over the mint leaves. Choose a brand with notes of fennel and hyssop for the best flavor profile.
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4
Add 1/4 ounce of anisette liqueur and 1/2 ounce of simple syrup to the shaker to balance the high proof of the spirit.
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5
Fill the shaker halfway with cubed ice. Secure the lid tightly and shake vigorously for about 15 seconds until the shaker is frost-rimmed and extremely cold.
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6
Remove your chilled glass from the freezer and fill it to the brim with freshly crushed ice, mounding it slightly over the top like a snow cone.
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7
Double strain the mixture from the shaker through a fine-mesh strainer over the crushed ice to catch any small mint fragments.
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8
Slowly pour the cold soda water over the back of a bar spoon onto the ice to create a beautiful 'louche' effect as the absinthe emulsifies.
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9
Dash the Peychaud's Bitters directly onto the crown of the ice. The bright red color against the white ice is a signature visual cue of this cocktail.
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10
Take a fresh mint sprig, slap it against your wrist to wake up the aroma, and tuck it deep into the ice near the straw.
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11
Express a lemon peel over the top of the glass, rubbing the rim with the zest before discarding or using as an additional garnish.
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12
Serve immediately with a short straw so the drinker can enjoy the coldest liquid from the bottom of the glass.
💡 Chef's Tips
Use the driest, coldest crushed ice possible to prevent the drink from becoming watery too quickly. If you don't have a Lewis bag to crush ice, a blender pulsed briefly with large cubes works in a pinch. Do not muddle the mint with a heavy hand; 'slapping' it preserves the bright herbal notes without the bitterness of crushed chlorophyll. Adjust the simple syrup based on the absinthe used—some modern brands are sweeter than traditional European styles. Always use Peychaud's Bitters rather than Angostura to maintain the authentic New Orleans floral and licorice profile.
🍽️ Serving Suggestions
Pair with spicy Cajun appetizers like blackened shrimp or boudin balls to contrast the heat. Serve as a refreshing mid-afternoon 'reviver' on a hot summer porch. Accompany with a side of salty Marcona almonds or green olives to balance the anise sweetness. This cocktail works beautifully alongside a classic seafood gumbo or rich oysters Rockefeller. For a true French Quarter experience, serve in a chilled metal julep cup to keep the ice frozen longer.