The 1930 Savoy Cocktail Book Database

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Frappe

  • 2/3 Absinthe
  • 1/6 Syrup of Anisette, double quantity of water.

Shake up long enough until the outside of the shaker is thoroughly covered with ice. Strain into a small tumbler.

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This recipe originally appeared on page
209
of the 1930 Savoy Cocktail Book

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