Absinthe Frappe Recipe
Pernod Absinthe and Pastis, State Line Gin, mint, lemon
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Ingredients
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Absinthe & Pastis
Method
Absinthe & Pastis
Prepare glass and mint
Chill a rocks glass or coupe by filling it with ice and set aside. Select 6–8 fresh mint leaves for muddling and 2–3 whole leaves for garnish.
Muddle
Discard the ice from the chilled glass. In a mixing glass or cocktail shaker, add the fresh mint leaves and simple syrup. Gently muddle the mint just enough to release bright aroma and oils — avoid tearing into bits. Muddling should take about 5–8 seconds.
Add spirits and citrus
Add the Pernod absinthe (and pastis if using), State Line gin, and fresh lemon juice to the shaker with the muddled mint and syrup.
Add ice and shake
Fill the shaker about two-thirds with crushed ice (or add about 1–1.5 cups of crushed ice). Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and the mixture is well chilled.
Prepare serving glass
Discard ice from the chilled serving glass. Pack the glass with fresh crushed ice to create the frappe texture.
Double-strain and assemble
Double-strain (use a Hawthorne strainer and a fine mesh strainer or pour through a julep strainer) the contents of the shaker over the crushed ice in the serving glass. The crushed-ice pour creates the classic frappe appearance and keeps the drink cold without diluting too quickly.
Top and garnish
If desired, gently top with 1 ounce sparkling water for a lighter finish. Slap the reserved mint leaves between your palms to release aroma and place them on top as a garnish along with a lemon wheel or twist on the rim. Serve with a short straw.
Notes on proportions
The absinthe and pastis provide a strong anise character; start with the indicated quantities and adjust future batches to taste. If the absinthe is overpowering, reduce to 0.5 tbs. If you prefer sweeter, increase simple syrup by 0.25–0.5 oz.