CLASSIC COCKTAIL · 1850–1889
Absinthe Frappé
Absinthe, sugar and crushed ice: the New Orleans frappé that chills the anise down to a slush.
1873Historical classicResearched
The Absinthe Frappé dates from the early 1870s and is said to have been created in 1873–74 by Cayetano Ferrer at Aleix’s Coffee House in New Orleans, which became known as The Absinthe Room and later the Old Absinthe House. George J. Kappeler’s 1895 Modern American Drinks includes two versions, and Stanley Clisby Arthur’s 1937 Famous New Orleans Drinks documents the drink’s local fame.
THE RECIPEAnise-heavy, cold and bracing
Ingredients
- Absinthe45 ml
- Simple syrup10 ml
- Cold water15 ml
- Crushed iceto fill
- Mint sprigto garnish
Method
Shake the absinthe, syrup and water with ice, then pour into a goblet packed with crushed ice. Mound more ice on top and garnish with a mint sprig.
Goblet · crushed ice · mint