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

Fourth Degree (Waldorf-Astoria)

Add to iced tumbler, shake and strain into a cocktail glass:

1/3 Italian vermouth
2/3 Plymouth Gin
1 dash of absinthe

The Old Waldorf-Astoria Bar Book

 

 

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