Absinthe Frappé from “Barflies and Cocktails” by Harry and Wynn
- 2½ parts of Pernod Absinthe
- ¾parts of syrup of Anisette or Pernod
- Double quantity of water
- Crushed ice
- Fresh mint
Shake all ingredients vigorously until the outside of the shaker begins to frost. Strain contents into a tumbler filled with crushed ice. Garnish with fresh mint.