Absinthe is a spirit made from botanicals including fennel, anise and the flowers and leaves of wormwood plant. It was produced and popularized in the 18th and 19th centuries in France. By the early 20th century it was banned in most countries for presumable psychoactive properties. It seems that this pale green spirit was making people see little green fairies. More than likely the green fairy was a product more of over-indugence in raw high proof Absinthe of the past than the miniscule amounts of the chemical compound thujone found in wormwood. It was not until the 1990’s that it was scientifically proven that Absinthe want not psychotropic and was given redemption and is now again legal.
(Old Absinthe House Circa 1870)
The French influenced town of New Orleans played a big part in America’s pre-prohibition love for Absinthe and is probably the only city in the United States that you can still readily get an Absinthe Frappe. The most prominent sponsor of the drink is the, “The Old Absinthe House” at 240 Bourbon Street. Here in 1874 Chief Bartender, Cayetano Ferrer created the Absinthe Frappe. A Frappe is most any drink served over shaved ice. The Original Absinthe Frappe was nothing more than Absinthe shaken and served over shaved ice. There are numerous variations and we offer you one with the addition of sugar and club soda to the recipe making it a bit more in tune to today’s palate.
Absinthe Frappe Recipe (Revised)
1 1/2 oz. absinthe
1/2 oz. simple syrup
2 oz. soda water
6–8 mint leaves
Crushed ice
Shake Absinthe and simple syrup and strain over shaved ice.
Top with Club Soda
Garnish with Mint Leaves
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