Absinthe Frappe
From Imbibe Magazine·View original →
highball
Ingredients
- 1½ oz. absinthe
- ½ oz. simple syrup (1:1)
- 2 ozsoda water
- 8mint leaves
- 1lemon wedge
Preparation
- 1.
Gently muddle the mint and lemon wedge with the simple syrup in the bottom of a shaker. Add the absinthe and ice; shake vigorously. Strain into a Collins, highball or frappé glass. Pack with crushed ice and top with a splash of soda water. Use a barspoon to gently incorporate the bubbles. Garnish with fresh mint and a lime or lemon wedge.