Intense, herbaceous, spirituous
Think of this as a boozy licorice slushy—rousing after a big lunch, terrific after a salty muffuletta crammed full of cured meats.
Before the American ban on absinthe in 1912, drinking an Absinthe Frappé in the morning was fashionable. Today, the ban on absinthe has been lifted, and a little wormwood for breakfast is no longer taboo, especially in New Orleans at bars like the Old Absinthe House. Frappé comes from the French word frapper, meaning to knock or beat, referring to the crushed ice used to make this hot weather livener.
1½ ounces (45 ml) absinthe
½ ounce (15 ml) Anis del Mono, or French anisette (optional)
½ ounce (15 ml) simple syrup (page 241)
Mint sprig, for garnish
Shake and strain over a small rocks glass heaped with crushed or shaved ice. Garnish with mint, and serve with a straw.