The ABSINTHE Frappé! You will lose your mind at how tasty this is
Vložit
- čas přidán 1. 06. 2024
- Get the merch! 👉 exlsv.com/collections/anders-...
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!
My bottle collection at Curiada 👉 bit.ly/absintheandmore
New customers use code ERICKSON for $5 off!
Use code ANDERS for free shipping on orders over $200!
My newsletter: anderserickson.com
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
THE TOOLS
My workhorse double jigger: amzn.to/3lmmKrK
My go-to large shaking tin: amzn.to/33vnMLJ
My go-to small cheater tin: amzn.to/3qecbe5
Hawthorne strainer: amzn.to/2VBUSWh
Fine mesh strainer: amzn.to/4akT1dn
My mini carafe: amzn.to/3iezKkZ
Lewis Ice Bag and Mallet: shrsl.com/4ahtl (code ANDERS15 for 15% off)
The glass straw: amzn.to/33KH6Ys
Rubber bar mat (6"x12"): amzn.to/3h2IJER
As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.
Special thanks to our top-tier patrons:
Adam Greetis
Jacob Swain
Brandon Carey
Randy Calegari
Matt Dougherty
Michael Cooney
Matthew Crowley
Kevin
Dzomery
Derek Patstone
Rick Turoczy
Silverio
Al Gailey
Joshua Penley
Sheri Muilenburg
Connie & Rob Chapin
Chris Roberts
Howard Pollack
Bruce Stark
Brian Gordon
David Byrne
Nate
Randall Randall
Nick
Liana Kangas
D Pilaitis
Silas Hale
Follow Me:
Instagram: / anderserickson
Twitter: / anderserickson_
Facebook: / andersericksoncocktails
Send stuff to:
Anders Erickson
4610 N. Clark St
Suite 1051
Chicago IL, 60640
Absinthe - love it or hate it? 🧚♂
Love it
How do you know what is a good quality Absinthe?
Hate it
@@RealJahzir my rule of thumb - avoid unnaturally bright green ones
Love it.
It doesn't make you go crazy - Absinthe makes the heart grow fonder
“Crushed ice… turns into cold water.” Mind blown, Anders 🤯
Science!
There you can see, that he's a professional! 😂
😂😂😂
The kind of tips I subscribed for
I love Az and small talk that needs to happen more often
It's "Az"for "Azusa"
@@DangerSquiggles Thanks for the correction I knew that and I didn't fix it because I was an idiot lol
Any video with Oz instantly gets extra points. You two are adorable. ❤
It's "Az"for "Azusa"
I think, Anders' love language is to make an excellent drink for Az and watch her tasting it ❤
Absinthe makes the heart grow fonder…
I like the small talk. Also, I think Small Talk would be a good name for a cocktail.
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.
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!
I think Oz was already a little tipsy coming into this. 😅😂😂
It's "Az"for "Azusa"
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
Nice got the absinthe to make Sazerac and thought what else can I make with this expensive bottle.
You can do a Smoke and Mirrors with it
And Hemingways Death in the Afternoon 😍
'The madness being stirred up' ! You're a poet, Anders ! Absinth - I'd like to hear Daffy Duck say that word. Over 500K subscribers ! Good to see your channel growing. Would you believe I'm still looking for some Apple Brandy in Sydney to make a Pink Lady ? Your recipe, of course. All the best , Anders and partner !
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.
Thank you guys, Az needs to get in front of the camera every tasting time. Cheers
2007? !!!!! So we really had the mystery bottles behind the bar , wow ! It was a green bottle.
I love the small talk!
Can you believe this weather we're having?
1874 a hundred years before we were born also we are from Metaire (the CDP that is right next to Orleans Parish (the parish that New Orleans is in yep just across the 17th Street Canal) and we’ve been to the absinth house.
Yep…that’s what we do in Chicago. Talk about the weather.
I wasn't expecting to be talking about the weather in Chicago this evening.
Great video and love the weather chat. lol.
Absinthe reminds me of the Euro trip movie🎉
Just made this for the first time. It really is delicious.
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.
Long past time for folks to call these licorice drinks out for the nasty tasting things they are!🤢
More for those with taste
That’s victorious!
Frappé arak with Peychaud bitters is excellent and good looking too. I call it Arak Rose and you can add a drop or two of rose water if you like.
The in-laws can do without. This is too nice for them 😂😂
😂
That drink looks so pretty
It doesn't surprise me that it's delicious because the Momisette that you presented was fantastic. It has different ratios, but it's basically a variation of this. The only ingredient difference is the orgeat vs. the semi rich simple syrup.
There is a new absinthe documentary coming out about my small hometown being the site of Americas two first absinthe distilleries. We were already known for having the first commercial wineries but I think the absinthe is cooler. Switzerland County, Vevay, IN.
I'll keep an eye out for that documentary. Cheers
Love the ending hahahahaha - I have only had absinthe in small doses and am really looking forward to giving this a try!
Making this one tonight. Frappe!
hahaha small talk, you guys are great. Hmm I have never had Absinthe so I can't say. But until this, I've never seen a recipe that called for more than a rinse in the glass. So now I'm inclined to buy a bottle.
Will make tomorrow night
Y'all reminding me about the weird weather we've been having the past week...
Got to try this with ouzo, just to change things up.
Well, the last two weeks we had about 30-35 degrees F and will have the same in the coming week as well. That's what we call beginning of spring here in Oulu, Finland. We only have about 2 feet of snow left as one foot has already melted away. And this is the end of my weather report.
Just in case you wanted the chemistry behind the Louche. All alcohol is a solution made of a lot of stuff suspended in the ethyl alcohol. The specific clouding thing here are lipids (oils or fats) that are in suspension in higher ABVs. Louching occurs when you proof down, and you'll also observe this phenomenon in some whisky and gins. It's the peaty and woody oils in whisky and the same floral oils as absinthe in gin
Az, here in Texas we have hot days followed by cold days a lot. Especially in spring. We have 85 degrees one week then an ice storm the next and then tornadoes. 😂
This looks great. I think I'm gonna make one tonight! It's a gourmet version of my simple absinthe drink I call Titania (absinthe and sprite).
Love absinthe and Az's earrings! This is going to be the Drink of Summer 2024!
Az thanks you for the compliment! Cheers
Or in my case, the drink of March 2nd in Florida, where it'll be in the 80's tomorrow!
My first experience with absinthe was about 2007 or 2008 at Burning Man at a bar called (wait for it…) The Absinthe Bar…made in the sugar cube and ice water drip way. For some reason I think a flame was involved, but who knows? Maybe it was the absinthe. Wow!
I’m not a licorice person, so maybe not for me but I’ll give it a shot!
It’s been super nice, dry, and sunny for a week here in Idaho and today we just got 3 inches of snow..
Love this channel so so much. Another great video anders
Interesting name for the place and the cocktail, Aleix is a Catalan name (Alejo in Spanish) and Ferrer is a Catalan surname (meaning Smith), so there might be an interesting history about the place and the people running it.
Love the small talk
Hell yeah ❤
Love it.
You two rock buddies...
Always like seeing Az
Cayetano is a spanish name and Ferrer is a catalan family name, quite popular.
I shall make this tomorrow!
Right on ! I'll make this tomorrow.
I love absinthe, and talking about the weather and small talk. This was a great episode. Very fun.
I like Absinthe, I will try this cocktail. Thanks!
I love absinthe! And I very much want to try this!
Great theory, Anders. We STILL believe the cloudiness contains the madness…🤪
You two are really enjoyable to watch and listen to..... Keep it going and thanks for the drink suggestion..l will try it.
Love absinthe, and this sounds like just the thing for today. Thanks!
Would love to recommend a cocktail for you to try. Pretty popular here in Montana. Called a dirty girl. It’s orphan girl which is bourbon cream liqour and rootbeer. Incredibly smooth alcoholic root beer float essentially. Definitely worth a try
On Tuesday, I was wearing a t-shirt and considering whether to break out some shorts while I did some yard work in Southcentral Wisconsin. On Wednesday, I was clearing snow from my back patio and scraping ice off of my windshield before heading out for work. This drink seems like the perfect embodiment of the whirlwind weather we've been experiencing.
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.
Needed a way to get through a couple pastis bottles. Thanks!
Always love your videos, this looks super easy to drink!
Thanks so much! Cheers
Looks good. I think I will try it with my preferred Pernod.
Excited to try this, as we have a small sample bottle of Absinthe from Central Oregon producer, wasn't sure what we were going to do with it!
Your Death in the Afternoon inspired me to try one recently then two weeks later had to have the frappe at the old Absinthe House in New Orleans. Yum!
Love you guys please keep doing what you're doing.
I'm gonna try this one today it looks yummy. Oz is the best part.
Omgoodness 😋 This is delicious! I didn’t realize it was an actual names cocktail! I’ve been throwing this together for a couple of years for myself (but over cubes)! Good job 👏🏽 👍🏽 and Thank you!
Nailed it!
You had some extra sass and dry humor on this one. Loved it.
I like the colour co-ordination of your outfits to the Absinthe cocktail!
Tried this as soon as I saw the video. Refreshing and tasty! I'm gonna put this as cocktail of the month in April.
Thanks for sharing ❤🎉
Thanks for being here
Az - there is not faking weather she likes a drink or not. I thought I'd hate absinthe, but I found I like it. This with lemon would probably be very great.
At the first cool sip on your fevered lip, you determine to live through the day. Life’s again worthwhile as with a dawning smile you imbibe your Absinthe frappe. I’ll have to try your recipe. I wasn’t impressed by the last one I tried.
Greetings fromManteno,IL 🎉
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! 🙂
Got to give it to Anders: of all the You Tube videos that involve hand close-ups, he's one of the few who actually pays attention to his finger nails !
Gosh I almost never make absinthe frappes but the few I’ve had on hot summer days are so perfect. I actually really like shaking some mint into the cocktail itself to flesh out the botanical flavors. Divine!
also: let's see more of Az !
Great to see Az. Lovely lady.
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! 😄❤
Absinthe makes the heart grow fonder. So I've heard.
Oh yum
Oz is the highlight of this show lol
AZ makes every video better.
You are using my absolute favorite Absinthe, St. George. Been to their distillery many times for tastings and tours, amazing! Sounds weird but I mix mine with a really quality root beer. So good! I’ll try this recipe, looks refreshing ☺️
Hi Anders….really enjoyed your video, the drink presentation, the history of the drink ALL great👏👏….I am “on the fence” with Absinthe….but I will definitely give your frappe a try!!👌👌….love the small talk embedded into the video; here in New York we went from 55-60 degrees to 35-40 degrees, windchill makes it feel even colder!🥶 March is really roaring in like the proverbial “lion”! Enjoy the weekend, and as always “CHEERS!”🍸😁❤️
I'm pretty new to Absinthe, but I've tried a few of your previous recipes with it and have liked it a lot! (Had a Death in the Afternoon for New Year's for example, and it was terrific) Can't wait to try this one
Hope you love it. Cheers
The first time I tried Absinthe was in my teens, 60 years go, in Edmonton, Alberta. It was available in Canada, but not the States. I was told the whole wormwood thing and felt daring to actually have a shot.
My first introduction to absinthe was Hemingway’s “Death In The Afternoon”. I love that anise flavor. And the Old Absinthe House is awesome too. As is New Orleans. If you’ve never been, stop what you’re doing and plan a trip. The booze, the food, the music…there’s no other city like it.