Herbsaint Frappé

Name: Herbsaint Frappé
Total time: 3 min
Yield: 1
Ingredients: 2 oz Herbsaint; ⅙ oz Simple syrup; 2 oz Soda water

Ingredients

2 oz Herbsaint
⅙ oz Simple syrup
2 oz Soda water

oz ml cl

Glass: Highball

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Instructions

Combine the ingredients in a mixing glass filled with ice and stir until the drink is sufficiently chilled. Add multiple pieces of ice to the chilled Highball glass. Strain the drink into the chilled Highball glass.

Notes

See more three ingredient cocktails.

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Nutrition Facts

	Calories	Total Fat	Sodium	Carbs	Sugars	Protein
Herbsaint	?	?	?	?	?	?
Simple syrup	13	0.0	0.6	3.4	3.0	0.0
Soda water	?	?	?	?	?	?
Total	13	0.0	0.6	3.4	3.0	0.0

About the ingredients

Simple syrup: Simple syrup (aka sugar syrup, or bar syrup) is a basic sugar-and-water syrup used by bartenders as a sweetener to make cocktails. Simple syrup is made by stirring granulated sugar into hot water in a saucepan until the sugar is dissolved and then cooling the solution. The ratio of sugar to water is 1:1 by volume for normal simple syrup, but can get up to 2:1 for rich simple syrup. For pure sucrose the saturation limit is about 5:1 (500 grams (18 oz) sucrose to 100 millilitres (3.5 imp fl oz; 3.4 US fl oz) water).
Soda water: Carbonated water (also known as soda water, sparkling water, fizzy water, club soda, water with gas or (especially in the U.S.) as seltzer or seltzer water) is water containing dissolved carbon dioxide gas, either artificially injected under pressure or occurring due to natural geological processes. Carbonation causes small bubbles to form, giving the water an effervescent quality. Common forms include sparkling natural mineral water, club soda, and commercially-produced sparkling water.
Anise liqueur: Anisette, or Anis, is an anise-flavored liqueur that is consumed in most Mediterranean countries. It is colorless, and because it contains sugar, is sweeter than dry anise flavoured spirits (e.g. absinthe). The most traditional style of anisette is that produced by means of distilling aniseed, and is differentiated from those produced by simple maceration by the inclusion of the word distilled on the label. And while Pastis is a similar-tasting liqueur that is prepared in similar fashion and sometimes confused with anisette, it employs a combination of both aniseed and licorice root extracts. Sambuca is essentially an anisette of Italian origin that requires a high minimum (350g/l) sugar content. The liqueur is often mixed with water or poured over ice cubes because of its strong flavour.