Absinthe Frappe (Jamie Boudreau)

1 oz Absinthe
12 oz Dimmi
14 oz Crème de Menthe, Giffard (Menthe-Pastille)
14 oz Simple syrup
1 spg Mint
Instructions
Shake all ingredients lightly with ice, strain into an absinthe glass filled with crushed ice, and garnish with mint sprig
Notes
Absinthe brand not specified in the recipe; I usually make this with one of Ted Breaux's absinthes and Tempus Fugit Crème de Menthe Glaciale
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