The Frappe is a style of drink that has been around since the mid nineteenth century and is a bit of a conundrum. Really the definition for the drink which is literally just: “A beverage, usually a liqueur, poured over shaved ice.”
This definition is so vague that they could literally mean just about anything. So it’s no surprise that if you order a Frappe it will change bar to bar. The most popular in the Frappe Cannon the Absinthe Frappe is chilled and poured over crushed or pebble ice as were Trader Vic’s many Frappes, in Cuba it’s a drink blended with ice into a slushy. For my money I like both expressions of the drink, but there is something so satisfying about the latter. Call me low brow but I love a slushy drink! So today we brought you probably the best Frappe I have ever had, and it comes from Bartender (and Owner) Paul McGee of Lost Lake (Tiki) In Chicago. Buckle Up Buttercup, you’re gonna want to make this one!
Here’s Links To Tools I Use In This Episode:
Barfly Measuring Cup Jigger
Barfly Citrus Zester
Barfly Measuring Spoon Set
Barfly 1tsp Measure
Barfly 1tbs Measure
Vita-Mix Blender Or This one is great too
Measuring Cup
Daiquiri Frappé
Ingredients
- 2 oz Light Rum
- .75 oz Lime Juice
- 2.5 tbsp Cane Sugar
- 1.5 Cup Pebble Ice
- 1 tsp Lime Zest
Garnish
- Lime Zest
