A frappé is a combination of almost any kind of liqueurs served over crushed or shaved ice. As its name implies, a frappé is a dessert drink. It also makes an ideal finale to a meal in lieu of the usual ice cream or cake. To make a perfect frappé, you must think outside the box of cookies. The skillful balance of liqueurs provides a dessert in and of itself. If you are watching some calories but not all of them, the frappé may be the start of your new diet regimen.
Frappé glasses, also known as parfait glasses, are available, but you may also use a deep-saucer champagne glass. You may mix frappés fresh, but Thomas Mario, in his Playboy’s Host and Bar Book, suggests swizzling them and placing them in the freezer beforehand.
- 1Stir all ingredients without ice. Pour over crushed or shaved ice in a deep-saucer champagne glass.
Mixed Mocha Frappé: Substitute 3/4 ounce coffee liqueur for the anisette, and 1/4 ounce triple sec for the lemon juice.
Banana Rum Frappé: Use 1/2 ounce each banana liqueur, light rum, and fresh orange juice.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
Copyright Quirk Books