A New Orleans icon, the Absinthe Frappé chills the licorice-bright spirit into a long, frothy refresher: absinthe and a whisper of syrup shaken hard over crushed ice, lengthened with soda and frost. Bartender Cayetano Ferrer is credited with the build at the Old Absinthe House in 1874, where it became the city's signature morning bracer until the absinthe ban drove it underground. Herbaceous, faintly sweet, and bracingly cold.
Garnish: Mint Sprig
shaken · Highball · Crushed
add
Combine absinthe and simple syrup in a shaker with crushed ice.
shake
Shake briskly until the shaker frosts over and the mixture is well-chilled and aerated.
build
Pour the contents, ice and all, into a chilled highball glass packed with fresh crushed ice.
top
Top with chilled soda water and stir gently to combine.
garnish
Garnish with a mint sprig.