This recipe was featured as part of our story on Absinthe.
60ml Soda water
1tsp Simple syrup
Take a thin tumbler with a capacity of roughly 250ml. This thinness of the glass is important to the frappe effect. Fill the glass with cracked ice, and add absinthe, syrup and water. Vigorously agitate in an up-down motion using a long spoon until a frost forms on the outside of the glass. The technical term for this action is “fuddling”. The flat disc on the handle end of some bar spoons makes the perfect tool. Top the glass with more cracked ice if necessary, and optionally garnish with a mint sprig or two. Adjust the sugar to match the sweetness of the absinthe – not every brand needs further sweetening.For a fancier drink you can sweeten with anisette instead of sugar. The preparation can also be modernised using a blender.