Time Magazine, 3rd September 1934
""Absinthe frappe" is really an absinthe julep. New Orleans masters put half a teaspoonful of sugar in the bottom of a tall glass, fill up with finely shaved ice, let the sugar dissolve, pour in 1-oz. (jigger) of absinthe, stir with a spoon, and finally add one ounce of carbonated water, drop by drop, stirring all the time until the frappe turns cloudy and thick frost forms on the glass. Similar are French absinthe frappes except for the carbonated water."