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Absinthe Frappé
Posted: July 28, 2026
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About
The Absinthe Frappé is a legendary New Orleans classic born around 1874 when bartender Cayetano Ferrer created it at Aleix's Coffee House — later renamed the Old Absinthe House in its honor. Absinthe is shaken with anisette, chilled water, and a touch of sugar syrup, then strained over crushed ice for a gloriously frosty, aromatic drink. The result is silky-smooth and intensely anise-forward, with the crushed ice tempering absinthe's boldness into something surprisingly elegant and refreshing. It remains the quintessential way to appreciate absinthe at its most approachable.
Instructions
- Pre-chill an old-fashioned glass and fill it with crushed ice.
- Combine the absinthe, anisette, chilled water, and simple syrup in a cocktail shaker filled with ice.
- Shake vigorously until the shaker is well frosted, about 15 seconds.
- Fine-strain into the prepared glass over the crushed ice.
- Stir briefly with a bar spoon to churn the drink into the ice.
- Serve with a straw and garnish with a bouquet of fresh mint sprigs.