Chicago Zephyr
Chicago Zephyr
Similar to an Absinthe Frappe but with a fun twist, the Chicago Zephyr is made with aquavit, a Scandinavian spirit that's distilled from potatoes. This recipe is courtesy of William Elliott/Maison Premiere.
Prep Time
5
minutes
Cook Time
1
minute
Servings
1
servings
Total time: 5 minutes
Ingredients
- 3/4 ounce letherbee absinthe
- 1/2 ounce orgeat syrup
- 1/2 ounce grapefruit juice
- 1/4 ounce fresh lemon juice
- 3 dashes peychaud's bitters
- 1/2 ounce linie aquavit
- caraway seeds (optional)
Directions
- In a Pontarlier glass filled with crushed ice, combine 3/4 ounce Letherbee Absinthe, 1/2 ounce Orgeat syrup, 1/2 ounce grapefruit juice, 1/4 ounce fresh lemon juice, 3 dashes Peychaud's bitters and 1/2 ounce Linie aquavit.
- Fill the glass with crushed ice, mounding at top.
- Garnish with caraway seeds.