Absinthe Frappé

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2/3 Absinthe
1/6 Syrup of Anisette
Double quantity of water

Shake up long enough until the outside of the shaker is thoroughly covered with ice. Strain into a small tumbler.

Savoy Cocktail Book, 1930

A Classic Cocktail

Sazerac

Coat the interior of a chilled sazerac glass with:

1 bar spoon absinthe or Pernod

Combine in a cocktail shaker:

2 oz rye whiskey
1 bar spoon Peychaud Bitters
 
Shake with large lumps of ice. Strain into prepared sazerac glass. Garnish with a lemon twist.

The Gentleman's Companion, 1946

 

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