An Absinthe Frappe

San Francisco's newly minted Oro, a dining and drinking engagement from Commonwealth chef Jason Fox and partner Timothy Felkner of Vigilante Hospitality, splashed onto the scene last month proffering small and large plates of Modern California cuisine with a nod to the Mediterranean. To sip alongside, bar manager Randy Mariani is responsible for the eatery's concise list of original drinks, which involve flavors like salted pineapple and and strawberry-Meyer lemon shrub. No stranger to absinthe, Mariani also offers a shaken libation that calls for cucumber and lemon, ingredients which cut through the spirit's herbaceous profile. Below, his super simple recipe:

Absinthe Frappe
Makes 1

1 1/2 ounces Absinthe, such as Kübler
3/4 ounce lemon
1/2 ounce simple syrup
6 thinly cut cucumber wheels

Add all ingredients plus four cucumber wheels to cocktail shaker. Shake vigorously to combine. Strain into a rocks glass over ice. Garnish drink with remaining two cucumber wheels.