An Absinthe Frappe/daiquiri riff from NYC’s Thomas Waugh that features plenty of the namesake 🥒 and is perfect for drinking around a pool or outside in the summer The refreshing, cooling notes from the cucumber mingle happily with the anise and herbal notes of the absinthe while the lime heightens the refreshing notes of the drink and combines with the cane sugar syrup to tamper down the booziness of the absinthe. If spas served cocktails, this would be their go-to Muddle 3 wheels of cucumber (maybe 2 if a larger one) in .75 oz of Cane syrup (1 part unrefined Cane sugar: 1 part water) Add: 1.5 oz Cucumber-Infused Absinthe (About 2/3 lb thinly sliced cucumber per whole bottle or about 10-15 slices for 3 oz of absinthe; can probably sub Herbsaint) 1 oz Fresh Lime Juice Shake with ice and double strain into a chilled coupe with a small amount of crushed ice lined with thinly sliced cucumber