For ➊ drink½ ts sugar
shaved ice
1 jigger (3 tbs/ 5 cl) absinthe
3 tbs carbonated water
Put sugar in the bottom of a tall glass, fill up with finely shaved ice, let the sugar dissolve.
Pour in the absinthe, stir with a spoon.
Add carbonated water, drop by drop, stirring all the time until the frappé turns cloudy and thick frost forms on the glass.
Pour in the absinthe, stir with a spoon.
Add carbonated water, drop by drop, stirring all the time until the frappé turns cloudy and thick frost forms on the glass.
New Orleans' 'absinthe frappé is really an absinthe julep. Similar are French absinthe frappés except for the carbonated water. There are several variations:
Read other julep recipes: mint julep or Bob Dylan's mint julep.
- a 1874 recipe by Cayetano Ferrer, barman in het Old Absinthe House in New Orleans, use 2 tbs absinthe, 1 tbs (-) anisette or syrup, 2 tbs (+) carbonated water, 6 fresh mint leaves, shaved ice.
- a 1933 classic: fill large glass with shaved ice, add 1 ts Benedictine, 2 tbs absinthe, 4 tbs of water. Cover glass with a shaker and shake until frosted. Strain into small glass and serve.
- a non New Orleans modern take, closer to a cocktail: pour 3 tbs absinthe, 2 tbs heavy cream, 1.5 tbs lime juice, 1.5 tbs simple syrup into a cocktail shaker, add cracked ice and shake hard for 20 s. Pour it all into a highball glass. Serve with a straw.
