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This modern take on an absinthe frappé was invented about a decade ago by French bartender Charles Vexenat for Pernod Ricard. At Pemberton Spirits, they make it with The Devil’s Club Organic Absinthe instead.

• 1 oz simple syrup
• 1 oz absinthe
• 1 oz fresh lime juice
• 4 oz water
• Garnish: 4 slices cucumber

Add all ingredients to a Collins glass with ice. Garnish with the cucumber slices and stir. Serves 1.

Alternatively: Muddle 3 cucumber slices in a cocktail shaker. Add absinthe, simple syrup, ice and shake. Strain into Collins glass filled with ice, then top with 2 oz water. Stir and garnish with additional cucumber slice. Serves 1.

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