
From Imbibe Magazine·View original →
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.