The Absinthe Frappé (sometimes spelled Frappe) is a classic, refreshing cocktail originating from New Orleans, Louisiana, in the United States. It’s one of the iconic drinks associated with the city’s cocktail history, particularly tied to the famous Old Absinthe House bar on Bourbon Street.
History
The drink was invented in 1874 by bartender Cayetano Ferrer at what was then known as Aleix’s Coffee House (later renamed the Old Absinthe House). It became hugely popular in the late 19th and early 20th centuries, especially as a cooling drink in the hot Southern climate. Famous patrons reportedly included literary figures like Oscar Wilde and Mark Twain, as well as General Robert E. Lee.
Interestingly, it even inspired a Broadway show tune: In the 1904 musical It Happened in Nordland, composer Victor Herbert and lyricist Glen MacDonough wrote a song called “Absinthe Frappé,” with playful lyrics celebrating its refreshing effects.
The cocktail remained a New Orleans staple, and variations persisted even during the U.S. absinthe ban (1912–2007), often using substitutes like Herbsaint (a local anise-flavoured spirit created as an absinthe alternative). Today, with real absinthe widely available again, the drink enjoys renewed popularity.
What It Tastes Like
It’s a chilled, anise-forward highball that’s bracingly cold, lightly sweet, and herbaceous. The absinthe’s strong licorice/anise notes are mellowed by sugar and mint, while the soda water and crushed ice make it fizzy and frosty—almost like a minty, boozy snow cone or a lighter take on a Mint Julep. It’s deceptively refreshing and easy-drinking despite the high-proof spirit.
Classic Recipe (Modern New Orleans-Style)
This is based on versions from sources like the official New Orleans tourism site and classic cocktail guides.
Ingredients
- 1½ oz absinthe (a good verte or blanche style works well)
- ½ oz simple syrup (1:1 sugar to water)
- 6–8 fresh mint leaves
- 2 oz soda water (club soda or sparkling water)
- Crushed ice
- Garnish: mint sprig (some versions add a lemon wedge)
Instructions
- Gently muddle the mint leaves with the simple syrup in a shaker (don’t over-muddle to avoid bitterness).
- Add the absinthe and fill the shaker with ice.
- Shake vigorously until well-chilled (10–15 seconds).
- Strain into a tall glass or Julep cup filled with crushed ice.
- Top with soda water and stir gently to combine.
- Garnish with a mint sprig.
Variations
- Older recipes sometimes include a dash of anisette liqueur for extra anise flavor.
- Some shake it without mint and add it as garnish only.
- During the absinthe ban era, people substituted Herbsaint or other pastis-like spirits.
It’s a perfect hot-weather sipper—strong yet cooling—and a great introduction to absinthe for people who find the traditional louche (drip with water and sugar cube) a bit intense. If you’re ever in New Orleans, the Old Absinthe House still serves excellent versions!
Did you make this drink? Let us know what you think of it below.
This one went down a treat. This is a must on a hot day.