3
1 rating

Chicago Zephyr

By
Garnish with caraway seeds
Jane Bruce/The Daily Meal

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. 

Ready in
5 m
5 m
(prepare time)
1 m
(cook time)
1
Servings
130
Calories Per Serving

Ingredients

  • 3/4 Ounces 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

Step 1: 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. 

Step 2: Fill the glass with crushed ice, mounding at top.

Step 3: Garnish with caraway seeds.