Whenever I want to surprise my friends with something a little out of the ordinary, I whip up a Mad Scientist Absinthe Frappe Cocktail.
It’s got that bold absinthe flavor, but with a sweet, chill twist that’s both refreshing and just a bit mysterious. If you’re already into New Orleans classics like the sazerac or ramos gin fizz, this cocktail gives you a playful spin—plus, the color is wild and the presentation is just fun.
I stumbled on this recipe when I was hunting for something playful and easy to make at home.
It’s honestly perfect for parties or just when you’re in the mood to experiment. The bright green color, icy texture, and simple ingredients make it a go-to for anyone curious about absinthe or just looking to try something different.
Mad Scientist Absinthe Frappe Cocktail Recipe
This Mad Scientist Absinthe Frappe is cold, sweet, and fizzy.
I stick to classic techniques but with a couple easy tweaks for bold flavor and a flashy look.
Equipment
-
Cocktail shaker
This chills and mixes everything quickly. -
Bar spoon
Handy for stirring, especially with the syrup and absinthe. -
Collins glass
Tall enough for all that crushed ice. -
Jigger or measuring shot glass
I try to measure so I don’t accidentally overdo it. -
Ice crusher or sturdy bag with mallet
I crush the ice down until it’s almost like snow. -
Strainer
Sometimes I use it to keep out any big shards. -
Straw
Makes sipping easier, especially since this drink is best enjoyed slowly.
Ingredients
- 1 1/2 ounces absinthe (I just grab whichever brand I’m into)
- 1/2 ounce simple syrup (plain or flavored, honestly both work)
- 1/2 ounce anisette (for extra sweetness and that anise kick)
- 1 dash soda water (for a little fizz)
- 1 cup crushed ice (as fine as I can get it)
-
Optional garnishes:
- Lemon twist or mint sprig for that fresh pop
I like to chill the ingredients ahead of time if I remember.
It keeps the frappe icy and crisp, which is the whole point. Sometimes I’ll toss in a bit more crushed ice just to keep it super cold.
Instructions
- Pour the absinthe, anisette, and simple syrup into your cocktail shaker.
- Fill the shaker all the way up with crushed ice.
- Shake hard until the shaker is freezing cold and frosty on the outside.
- Dump everything—ice and all—into a Collins glass.
- Top off with a dash of soda water, pouring slow to keep the bubbles.
- Stir gently so you don’t lose the fizz.
- Add more crushed ice if there’s still room.
- Garnish with a lemon twist or mint sprig if you’re feeling fancy.
- Pop in a straw and serve right away.
Equipment
- Jigger or measuring shot glass
- Ice crusher or bag with mallet
Ingredients
- 1½ oz absinthe
- ½ oz anisette
- ½ oz simple syrup
- 1 dash soda water
- 1 cup crushed ice
- Optional Garnish:
- Mint sprig or lemon twist
Instructions
- Add absinthe, anisette, and simple syrup to a cocktail shaker.
- Shake hard until the shaker becomes frosty.
- Dump the entire contents—ice and all—into a Collins glass.
- Top with a dash of soda water, pouring gently to preserve fizz.
- Stir lightly with a bar spoon.
- Add more crushed ice if needed.
- Garnish with mint or lemon twist.
- Insert a straw and serve immediately.
Notes
I’ll admit, this drink is strong, so I take my time with it.
The simple syrup helps mellow out the bitterness, and the anisette brings in that sweet, licorice vibe that just works with absinthe. The crushed ice is key—it turns the drink almost slushy and keeps it super cold.
If I want it lighter, I just add more soda water.
Some folks go with less absinthe and a bit more syrup for a milder flavor. I always use a Collins glass because it keeps the layers looking sharp.
A fresh lemon twist or mint sprig really wakes up the aroma and adds some color.
I try not to let it sit too long, though—the ice melts fast and can water things down if you’re not careful. The frappe style keeps this cocktail feeling a little different from your usual absinthe recipes.
Tasting Notes
First sip, and the icy cold hits you right away.
The absinthe’s herbal flavor jumps out, but it’s not overwhelming. There’s a touch of licorice, but honestly, it’s pretty balanced.
I notice some sweet herbal notes and a little hint of mint.
The mixer brings just enough sweetness to round things out.
It kind of reminds me of something you’d find at The Old Absinthe House in New Orleans.
Flavor Highlights:
- Licorice
- Herbal notes
- Minty freshness
- Light sweetness
I think the drink is refreshing and has a bit of that mysterious vibe.
Sometimes I wonder if Cayetano Ferrer knew just how popular this recipe would get. The taste brings to mind strolling through New Orleans on a warm day, honestly.
I really like how the flavors come together without stepping on each other.
The absinthe is front and center, but every sip feels lively and bright. This cocktail just has a way of bringing a little New Orleans magic to my glass.
Must Have Ingredients
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Stainless Steel Bar Tool For Making Garnish for Cocktails & Mocktails | Buy On Amazon |
Substitute
Sometimes I just can’t track down all the original ingredients for absinthe or a frappe cocktail. That’s honestly fine—there are a few easy stand-ins I reach for.
Equipment:
Ingredients:
- If I don’t have absinthe: I’ll grab pastis, Pernod, or Herbsaint. They’re close enough for me, flavor-wise.
- No simple syrup? A quick mix of sugar and water does the trick.
- Missing lemon juice? Lime juice isn’t perfect, but it works.
- For wormwood flavor: Most absinthe includes it, but if mine doesn’t, I’ll just toss in a tiny pinch of dried wormwood from a local herb shop.
Instructions:
- I mix my chosen spirit just like the original recipe calls for.
- Sugar needs to dissolve, so I stir it into water if I’m faking simple syrup.
- Squeeze in lemon or lime juice, whichever’s on hand.
- If I’m adding wormwood, I’m careful—a little goes a long way and too much gets bitter fast.
Swapping things out like this means I can still enjoy a Mad Scientist Frappe, even if my kitchen’s missing a few bits.
