Enjoy a refreshing Nasturtium Frappé cocktail »

Perfect for warmer weather, from The Book of Vermouth

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<i>The Book of Vermouth</i> by Shaun Byrne and Gilles Lapalus

The Book of Vermouth by Shaun Byrne and Gilles Lapalus [©Hardie-Grant]

Nasturtium Frappe, Book of Vermouth


In The Book of Vermouth bartender Shaun Byrne and winemaker Giles Lapalus provide a fascinating insight to a beverage that is often thought of as a spirit but is in fact, a wine.

Along with the background on what goes into making vermouth – the grapes, the botanicals and of course the wormwood (used in absinthe) – Shaun and Giles go through the history of the drink and its surprisingly long story in Australia.

Of course, no book of drinks would be complete without recipes that shine its light and there are over 100 in this tome. This recipe is perfect for spring and summer sipping!

Shaun Byrne writes:

The inspiration for this cocktail came from the Absinthe Frappé, a New Orleans classic made of absinthe, mint, sugar and, in some cases, soda water (club soda).

Vermouth maker Absentroux also produce absinthe, so it’s no surprise that this is an incredibly wormwood-driven vermouth.


  • 45 ml (1½ floz) Absentroux vermouth
  • 15 ml (½ floz) Nasturtium Leaf Absinthe (see below)
  • 8 mint leaves
  • ice cubes, for shaking
  • crushed ice, to serve
  • fresh nasturtium flowers and a mint sprig, to garnish

Nasturtium Leaf Absinthe (makes 200ml or 7floz):

  • 20 g (¾ oz) fresh nasturtium leaves
  • 200 ml (7 floz) absinthe

To make the nasturtium leaf absinthe, prepare a bowl of iced water and set aside.

Bring a small saucepan of water to the boil and blanch the leaves for  30 seconds. Drain, and immediately transfer the leaves to the iced water.

Drain the leaves, place in a pestle and mortar and grind to a paste. Add the absinthe and leave to macerate for 2 hours.

Strain the absinthe through a piece of muslin (cheesecloth) into a jug, discarding the leaves. Pour into a sterilised glass bottle (see page 78) and seal tightly.

Store in the refrigerator for up to 2 months.

To make a Nasturtium Frappé

Add all the ingredients to a cocktail shaker and top with ice cubes. Shake vigorously for 10 seconds, then strain into a chilled absinthe glass filled with crushed ice.

Garnish with nasturtium flowers and a mint sprig

Read more about The Book of Vermouth here »

And see links below for other recipes 


This extract from The Book of Vermouth by Shaun Byrne and Giles Lapalus is reproduced with the kind permission of the publisher.

The Book of Vermouth by Shaun Byrne and Giles Lapalus is published by Hardie Grant Books (Melb, Vic; Jul 2018; Hb; 208pp RRP A$39.99). It is available at good bookshops and can be purchased online via booko.com.au »

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October 17th, 2018
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