Absinthe Frappé recipe
An aromatic New Orleans institution of crushed ice and herbal absinthe.
Method: Build / Swizzle ·
Glass: Highball glass or small tumbler ·
Time: 3 min ·
Difficulty: Beginner ·
Family: The Highball Family
Ingredients
- 1.5 oz Absinthe (Pernod, Herbsaint, or traditional wormwood absinthe)
- 0.5 oz Simple syrup (1:1 sugar to water ratio)
- 2 oz Cold water (Chilled still water)
How to make a Absinthe Frappé
- Add absinthe and simple syrup to a chilled highball glass.
- Fill the glass tightly with finely crushed ice.
- Pour cold water over the ice and churn vigorously with a swizzle spoon until the glass frosts over.
- Top with additional crushed ice to form a snowy dome and garnish with a fresh mint sprig.
Garnish
Mint sprig
Pro tip
Packing the glass completely with finely crushed ice is essential to achieve the signature frost and proper dilution as the ice melts.
History of the Absinthe Frappé
While famously popularized at the Old Absinthe House in New Orleans by Cayetano Ferrer in the 1870s, the exact origin remains intertwined with French military traditions in North Africa and earlier European café culture where absinthe was routinely lengthened with iced water.
Flavour profile
Herbal, Anise, Refreshing
Variations
- Green Beast — Add fresh lime juice and cucumber slices for a contemporary, lighter twist on the classic frappé profile.
- Death in the Afternoon — Substitute cold water with chilled dry sparkling wine for Hemingway's famed champagne and absinthe combination.
- Bohemian Frappé — Incorporate a dash of Peychaud's bitters and express a lemon peel over the frosted surface.
Practise making the Absinthe Frappé in the free Virtual Bar game.