It’s Friday and you know what that means! Time for vintage cocktails!


This week we are making a cocktail with absinthe, perhaps Tom’s favorite drink. Well, it’s a toss up between that and Courvoisier.


Absinthe Frappe
Author: Here’s How, 1941
  • 1 teaspoon Benedictine
  • 1 pony (shot) Absinthe
  • 1 wineglass water
  1. Fill mixing glass with shaved ice and add ingredients. Shake until outside of the glass is frosted, then strain into 6 oz glass.



To make this drink I made a special trip to the liquor store to pick up something I had never actually heard of before, but was mentioned quite a bit in the 1941 cocktail book, Here’s How: Benedictine.


According to the bottle, Benedictine is flavored by a blend of 27 herbs and spices. Which sounds very impressive, unless you are like me and after you read it the first thing that pops into your head is that Kentucky Fried Chicken line “with its secret blend of 11 herbs and spices”.  All of a sudden all I could think about was chicken.

Probably not what they were going for, but there it is.


Not that Tom cares. He is just excited that he gets to drink absinthe for the blog.



“Is it good?”

“It is great. I love it.”

“Does it taste like chicken?”


“Nothing, nevermind. I am glad it tastes good.”

The Verdict: Great!

From The Tasting Notes:

If you like Absinthe, you should definitely try this drink. It tastes like a French pour of Absinthe, but with Benedictine instead of sugar. The Benedictine gave it a distinct depth of flavor that was delicious.