The Absinthe Frappe, like many classic cocktails, traces its origins back to New Orleans. It was first concocted in the 1870s at the Old Absinthe House, a bar that still stands today. And while many drinks like the Sazerac use absinthe in limited qualities, here we’re employing a full pour.
1.5 oz absinthe
.5 oz simple syrup
2 oz soda
6-8 mint leaves
Lightly muddle mint leaves in a shaker. Add absinthe and simple syrup, and shake with ice until frosty. Pour contents into a frappe glass over crushed ice, top with a splash of soda and garnish with a mint sprig.