Absinthe Frappe

Pro tips

• Use crushed or shaved ice rather than cubes for faster chilling and better texture absorption.
• Measure precisely: the balance between absinthe, anisette, and water defines the drink's flavor—too much water dilutes the anise character.
• Stir gently to avoid over-oxidizing the absinthe; the traditional frappe should remain aromatic and silky.

Substitutions

• Anisette syrup → Pastis or ouzo (use 1:1 ratio by volume)
• Anisette syrup → Homemade anise-infused simple syrup (steep star anise in hot water, cool, and sweeten)
• Absinthe → Pernod or Ricard (adjust quantity to taste; these are less intense)

Equipment

cocktail mixing glass · bar spoon or long stirring spoon · ice crusher or Lewis bag for crushed ice

What is the ratio of absinthe to syrup and water in a frappe?

The classic ratio is 2/3 absinthe to 1/6 anisette syrup to double the absinthe quantity in water, creating a balanced, moderately diluted drink.

Can I substitute anisette syrup in an absinthe frappe?

Yes. Use pastis, ouzo, or anise liqueur (1:1 ratio). Sugar syrup mixed with anise extract or star anise infusion works for non-alcoholic versions.

Should an absinthe frappe be served cold or over ice?

Serve it chilled, traditionally poured over crushed ice or shaved ice to achieve the proper texture and temperature.

How do I properly chill this cocktail?

Pour the mixture over crushed ice and stir until well-chilled and diluted slightly; strain into a glass with fresh ice if desired.

What is the history of the absinthe frappe?

A frappe is a French term for a chilled, ice-based drink. Absinthe frappes were popular in Belle Époque cafés as refreshing afternoon aperitifs.