Absinthe Frappé by Arnaud Tarabout
2 oz Grande Absente
½ oz Sichuan Pepper Syrup
8 Mint Leaves
1 Lime Wedge
A splash of Soda water to top
Mint sprig and lime wedge garnish
Muddle the mint leaves and lime wedge with the Sichuan syrup in the bottom of a shaker.
Add the absinthe and some ice; shake vigorously.
Strain into a glass filled with crushed ice and top with a splash of soda water. Garnish.
© photo : @arnaudtarabout
Grande Absente 69, absinth
69° - 70cl
The very authentic absinthe: Grande Absente is a bitter liqueur which contains more plants of absinthe and less sugar.