Cocktail
Absinthe Frappé
How to make an Absinthe Frappé - the refreshing New Orleans classic with absinthe, sugar syrup and soda over crushed ice. Anise-forward, cool and fizzy.
5 minPrep time
easyDifficulty
CoupeGlass
1Serving(s)
The Absinthe Frappé is a refreshing classic from New Orleans, in which absinthe is stirred over crushed ice and topped with soda. The intense anise flavour is pleasantly softened by the cold and the fine carbonation. A fizzy aperitif for warm days.
Instructions
- Fill a glass or coupe to the brim with crushed ice.
- Pour absinthe and sugar syrup over the ice.
- Stir with a bar spoon for about 20 seconds until the glass frosts over.
- Top up with cold soda water.
- Garnish with a fresh mint sprig and serve.
Garnish: Mint sprig
Pro tip: Add the soda water only at the very end so the fine carbonation and the fizzy effect are preserved.
Frequently asked questions
Where does the Absinthe Frappé come from?
The drink became popular in New Orleans in the 19th century, where it was enjoyed as a refreshing aperitif in the salons.
Why does the absinthe turn cloudy?
On contact with water the essential oils form a milky cloudiness, the so-called louche effect.
How strong is the Absinthe Frappé?
Despite being diluted with soda it stays fairly potent, as absinthe has a very high alcohol content.
Ingredients
- Absinthe4,5 cl
- Sugar syrup1,5 cl
- Soda water6 cl
- Fresh mint1 sprig
- Crushed iceas needed
