Classics
This early frappé keeps its anise character vivid while cold dilution and bubbles turn a formidable spirit into a brisk, aromatic cooler.
Reference: J. A. Grohusko · 1910 · Open source page ↗ · Scale it, save it, or twist it below.
Ingredients
Absinthe and anisette shaken icy cold, then opened with a short pour of soda.
Taste: green anise · cool herbs · bright citrus
Absinthe
45ml
Anisette
15ml
Soda water
45ml
How to make it
Shake the absinthe and anisette hard with finely cracked ice until the shaker is frosted.
Fine strain into a chilled fizz glass and add the cold soda water slowly.
Express a narrow lemon peel over the surface and serve immediately.
Source: DosVermuts adaptation of J. A. Grohusko, Jack's Manual (1910), p. 24, LOC image 32 · A trusted classic — make it as-is, scale it, or twist it.
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