Absinthe Frappee

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Small Glass Filled With Finely-Crushed Ice and Water
  • A Tablespoonful of Absinthe
  • A Dash of Anisette

Method

Mix the absinthe and Anisette together, strain into small, thin glasses, with crushed ice and water; let the mixture get very cold and serve immediately. The Anisette may be omitted. Some add the white of an egg, but this is according to taste.

This is the recipe that used to be used in old Creole days at the famous old Absinthe House in Bourbon Street.