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Chicago Zephyr

Jane Bruce|

Chicago Zephyr
3 (1 ratings)
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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
Total time: 6 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
  1. 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.
  2. Step 2: Fill the glass with crushed ice, mounding at top.
  3. Step 3: Garnish with caraway seeds.
 
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