Inspired by the common ground between the Absinthe Frappe and Missionary’s Downfall (rum, honey, lime, peach liqueur, pineapple and mint), this ice-cold slushy comes from Andy Bixby of Dram & Grain in Washington, DC. “The peach liqueur does a great job of subduing the more intense absinthe flavors, and the fresh mint both aesthetically and instinctively provides a minty green cooling effect to the cocktail, which is already super refreshing since it’s served in slushy form,” he says.
1½ oz. absinthe
½ oz. peach liqueur (such as Giffard Creme de Peche)
¾ oz. fresh lemon juice
¾ oz. simple syrup (1:1)
Approximately 40 fresh mint leaves
1 cup of ice
Garnish: mint sprig
Combine all the ingredients in a blender and blend until consistency is smooth. Pour into a glass and garnish.
Andy Bixby, Dram & Grain, Washington, DC