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
Shake all ingredients lightly with ice, strain into an absinthe glass filled with crushed ice, and garnish with mint sprig
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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