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62,250 Views • Mar 1, 2024 • Click to toggle off description
Today we're making an Absinthe Frappé! This classic New Orleans drink has essentially the same components as the traditional absinthe preparation (with water and sugar), only it's served on crushed ice. Bartenders often take liberties, though, and I'm no exception. This recipe is light, zippy, and sure to wake you up! As always, enjoy responsibly - Cheers!
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Video/editing/illustrations by Azusa Inaba 🎥 🎨
TIME STAMPS
Intro: 0:00
The History: 0:52
The Booze: 3:28
The Recipe: 4:30
Sips & Sign Off: 6:03
THE ABSINTHE FRAPPÉ RECIPE 4:30
2 lemon wedges, seeds removed
1/2 oz. (15 ml) semi-rich simple syrup (1.5:1 sugar:water)
1 oz. (30 ml) St. George Absinthe Verte
1 oz. (30 ml) Topo Chico sparkling mineral water
Mint sprig for garnish
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Views : 62,250
Genre: Education
Date of upload: Mar 1, 2024 ^^
Rating : 4.993 (7/4,235 LTDR)
RYD date created : 2024-04-25T00:03:08.864533Z
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YouTube Comments - 274 Comments
Top Comments of this video!! :3
It doesn't make you go crazy – Absinthe makes the heart grow fonder
56 |
“Crushed ice… turns into cold water.” Mind blown, Anders 🤯
90 |
I love Az and small talk that needs to happen more often
47 |
Absinthe makes the heart grow fonder…
23 |
Any video with Oz instantly gets extra points. You two are adorable. ❤
19 |
I think, Anders' love language is to make an excellent drink for Az and watch her tasting it ❤
4 |
I think Oz was already a little tipsy coming into this. 😅😂😂
20 |
Love absinthe! That St. George is excellent and I also love Vieux Pontarlier. Unfortunately, my wife and most of my friends don't get down with the licorice/anise flavor but I love it.
15 |
I can’t remember where I read about the old absinthe house originally (I’ve been there since and partaken in some great absinthe) but somewhere I read that the old absinthe house is where the cocktail was officially born. Essentially the guy who founded it was French. He moved from France to NY in the late 1700s. He opened a general store there but his brother lived in New Orleans (Pre Louisiana purchase) so he eventually moved down to NOLA and opened a general store there, probably in the building now known as the old absinthe house. One of the things he sold was absinthe (a pretty normal spirit for a Frenchman to sell in a French town) but he started adding lime to the normally water and sugar cut concoction and sold that. It was a hit in the balmy bayou, and was popular enough to start being copied regionally and then nationally in varying forms. The cups he used to measure the fractions of ingredients had a French name that no one could remember. A word similar to croquet. So people in different areas started anglicizing the sound of the word for the measuring cups and saying cocktail instead of the hard to remember and say French word. And boom. Cocktails. Apparently his measuring cups became the origin of the modern bar jigger.
2 |
I like how you added the mineral water to the shaker before pouring/straining the drink. Really clever way to integrate the bubbly rather than just having it sit on top of the drink.
4 |
A short explanation of why the absinthe turns white in aniseed drinks there is oil that comes from the spices and in the balance of the absinthe the water and oil molecules remain separate but when more water is added the fat molecules begin to connect in large groups and return the light
2 |
I love the small talk!
9 |
The in-laws can do without. This is too nice for them 😂😂
9 |
Yes, I like small talk and talking about the weather. It keeps it real. Az is the delightful mint garnish on the delicious frappe, that is Anders Erickson. No episode is complete without her 2 cents worth at the end! 🙂
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I love absinthe, and talking about the weather and small talk. This was a great episode. Very fun.
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Years ago, when I lived in my hometown, an amazing American bar had opened there and we became regulars there pretty quickly with my friends. We would have a few drinks during the evening and by the end of the night, the closing drink was always Absinthe frappe for some reason! Thank you for unlocking this memory for me! 😄❤
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Can't wait to try this one. I have attempted to recreate something like the absinthe slushy I drank in a (West) Berlin bar that used to be an ice cream shop, so I'm grateful for the guidance.
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Threw this drink base into a Ninja with a bunch of ice and turned it into a smoothie! We now call it the Slutty Tinkerbell, because it's pure as the driven snow. SO DELICIOUS!
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Nice got the absinthe to make Sazerac and thought what else can I make with this expensive bottle.
10 |
@AndersErickson
1 month ago
Absinthe - love it or hate it? 🧚♂
55 |