The Absinthe Frappé cocktail dates back to the early 1870s and is believed to have been created in New Orleans (USA) in 1873/74. The sweet anise flavor may sound unusual at first, but why not try it after a rich meal on a summer evening?
INGREDIENTS
- 30 ml/ 1 oz. Absinthe
- 10 ml/ ⅓ oz. Pernod
- 5 ml/ ¼ oz. sugar syrup
METHOD
- Add all ingredients into a shaker with ice and shake.
- Shake well.
- Strain into glass filled with crushed-ice.
- Stir slightly.
- Garnish with a mint sprig and serve with a straw.
SHOPPING LIST
- Absinthe | USA | UK* | Germany*
- Pernod | USA | UK* | Germany*
- Sugar syrup | USA* | UK* | Germany*
- Glasses | USA* | UK* | Germany*
