Absinthe Frappé

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Yield
1 serving
January 1983
RECIPE BY Oxmoor House

Ingredients

  • 1/4 cup Pernod
  • 1/2 teaspoon superfine sugar
  • Ice cubes

How to Make It

Combine Pernod and sugar, stirring well to dissolve sugar. To serve, fill a chilled wine glass with ice; add Pernod mixture.

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