If performing a traditional absinthe drip seems like a fussy affair, there is an alternative: the Absinthe Frappé. Invented in 1874 by Cayetano Ferrer of New Orleans’ Aleix’s Coffee House (a bar now called Old Absinthe House), it’s a refreshing cocktail that cuts the bracing herbaceousness of absinthe with a touch of sugar and loads of crushed ice. And it can be made at home more quickly and without any of the special paraphernalia louching absinthe requires.
Yield: 1 cocktail
- Fill a glass halfway with crushed ice. (Use a lewis bag and mallet to crush your ice cubes.)
- Add absinthe, simple, and mint leaves to a cocktail shaker. Fill with standard ice cubes and shake to mix and chill.
- Strain into the prepared glass over the crushed ice. Top with club soda and more crushed ice.
- Garnish with fresh mint and a straw.