ABSINTHE FRAPPÉ

This boldly flavored spirit is flavored with a distinct mix of herbs and botanicals, most often anise, fennel, and wormwood. It is thought to have been created in France or Switzerland as a medicinal elixir and was first commercially produced in 1797 by what would become the Pernod company. Most often associated with a bright-green color, absinthe is actually made in a variety of shades. Green absinthes are typically French, resulting from an extra maceration that draws chlorophyll from hyssop or other herbs, while Swiss versions are typically white and have less alcohol (note that “white” absinthes are generally clear in color). American absinthes, sometimes made with mint and verbena, tend toward a more natural brown-green color because distillers typically forgo stabilizers that preserve the hue.

With its distinctive flavor, absinthe became a signature component in certain classic cocktails such as the Sazerac and the Death in the Afternoon. It developed a larger- than-life reputation in the late nineteenth century for its supposed hallucinogenic properties, which would later be debunked as bad reactions to its super-high alcohol content.In 2007, absinthe became legal again in the United States, although it is subject to new regulations, the most important of which is a limit on the presence of thujone, the wormwood extract with the supposed hallucinogenic properties.

Glassware: absinthe or rocks
 1 ounce absinthe
 ¼–½ ounce simple syrup (1:1, sugar:water)
2 dashes anisette (optional)
 1–2 ounces chilled water

 Add all ingredients to a cocktail shaker. Add ice and shake until chilled. Pour into an absinthe or rocks glass over crushed or pebble ice. Top with additional ice.

 Be responsible: Remember to always drink in moderation