Well, to be honest, it's not really the inaugural edition in the purest sense of the term. This used to be the name of my weekly posts on a magazine site at a previous job. But they didn't want to continue it, AND I no longer work there, SO I'm going to reclaim it. 🍹🍹🍹
I have this great, old cocktail recipe book from my mom's collection of recipes. Professional Mixing Guide by The Angostura Wuppermann Corporation, New York, NY. The subtitle is The Accredited List of Recognized and Accepted Standard Formulas for Mixed Drinks. The copyright is 1950. O_o
I think I'll share a few classics from this sweet little thing over the next few weeks starting with the Absinthe Frappe.
Why the Absinthe Frappe? Well, first, absinthe is growing in popularity. (Really, what spirit isn't at the moment?) We're seeing more and more cocktails featuring the spirit along with a growing number of vendors advertising the absinthe water drippers.
Second, this recipe is VASTLY different from the cocktail we know today. I love comparing the old recipes to the new. It's so much fun seeing where we've taken cocktail culture.
Third, this cocktail (as we know it) is served over shaved ice. What's better than shaved ice on a hot summer day? Down here in Georgia, I can tell you, there isn't much better than that!
Without further ado, I present to you, the Absinthe Frappe. I will include the non-edited version from the book and a more updated version below that. Please know you CAN use absinthe now. :)
ABSINTHE FRAPPE
3 dashes Angostura Bitters
1 1/2 oz absinthe substitute*
1/2 oz anisette
Shake thoroughly with shaved ice until frosted. Strain into a cocktail glass.
*The use of absinthe is prohibited by law in the U.S.A. and most other civilized countries. There are legal substitutes that may be used such as Pernod.
They weren't much for details in the instructions. But it gets the job done. Now, for the updated version. This one comes from Imbibe Magazine .
ABSINTHE FRAPPE
1 1/2 oz absinthe
1/2 oz simple syrup
2 oz soda water
6-8 mint leaves
Muddle the mint leaves in a mixing glass. Add the absinthe and simple syrup to an ice-filled shaker and shake vigorously. Pour the contents into a glass filled with crushed ice, top with a splash of soda, and garnish with mint.
Still a little unclear on those directions there, but I think we all get the point.
Et, voila! Here is a picture of an absinthe frappe. Something to cool us off going into these hot summer months.
Hope you enjoy! I'll be looking through the book for other fun recipes. See you next time!
