description Absinthe Frappé Overview
The Absinthe Frappé is a chilled absinthe cocktail associated with nineteenth-century New Orleans drinking culture. It is commonly made by combining absinthe with sugar or simple syrup and water, then serving the mixture over crushed or finely cracked ice; recipes may be shaken or vigorously stirred. The drink is intended to soften absinthe's concentrated anise and herbal character through dilution, sweetness, and very cold service.
help Absinthe Frappé FAQ
What is in an Absinthe Frappé?
The core ingredients are absinthe, sugar or simple syrup and water, served over crushed or finely cracked ice. That combination makes the New Orleans-associated drink chilled and diluted rather than a neat pour of absinthe.
How do you serve an Absinthe Frappé?
Combine the absinthe with the sweetener and water, then chill it over crushed ice; some recipes shake the mixture first. The crushed ice is central to the nineteenth-century New Orleans style associated with the Absinthe Frappé.
Is an Absinthe Frappé the same as a Sazerac?
No. A Sazerac is built around rye whiskey or cognac with sugar, bitters and an absinthe rinse, while an Absinthe Frappé makes absinthe the main spirit and serves it over crushed ice.
What does the sugar do in an Absinthe Frappé?
Sugar or simple syrup softens absinthe's strong herbal bitterness and works with the water and ice to make the drink more approachable. The Absinthe Frappé still keeps absinthe as its defining ingredient.
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