Crushed ice, a hard shake and a metal cup that turns white with frost. The anise spirit goes milky and soft, and what you get is a sweet, cold, herbal drink made for humid afternoons.
1½ oz
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¼ oz
simple syrup
1 oz
water
1 sprig
mint leaves (optional)
Garnish: Mint sprig (optional) · Ice: Crushed ice
Herbsaint Frappé
Cool, lightly sweet and anise-heavy, with fennel and herbs and a soft, milky texture from the louche.
The Herbsaint Frappé is the New Orleans descendant of the Absinthe Frappé, a drink long associated with the Old Absinthe House on Bourbon Street. When absinthe was banned in the United States in 1912, bars in the city had to switch to substitutes, and after Herbsaint was launched in 1934 as a local anise liqueur, it became the natural replacement in the frappé.
The method is the classic frappé technique of the 19th century: spirit, sugar and water shaken with finely crushed ice and poured, ice and all, into a chilled glass or cup. With Herbsaint it remains one of the typical drinks of New Orleans, and today it can be made with absinthe again, since the ban was lifted in 2007.
In cocktail language it means a drink served over or shaken with finely crushed ice.
Yes. That is the original Absinthe Frappé; absinthe is stronger, so add a little more water.
Mint is a common garnish or addition, but the basic frappé is just spirit, sugar and water.
The perfect sound
Icy cool on a humid Southern night.
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