I'm quite partial to absinthe and sweet vermouth so this sounds right up my alley. I'm surprised I missed tha the first time around but i can make up for lost time now. Thanks for bringing this one to our attention.
Love that book and found how there are many recipes that are just a smidge different. Looking at Bradford / Brighton(no garnish 1 dash bitters) / Gold (no garnish, 1 dash bitters, frappé) / Olivet (1 dash bitters olive garnish) / Yale (no garnish add seltzer), all the other components are identical. I guess if I want to make a Brighton but accidently added 1 extra dash of bitters... :P
Glen I think at the bottom of that recipe “Frappe” implies this would be dumped over and mixed with shaved ice. That’s how I read it from the page you shared on screen. Those that were stirred and strained noted that.
Nope - context is everything. In this instance 'Frappé' just means beat, shake, or chill. If it was to be served over shaved ice the instruction would be 'serve frappé', as is the case in other recipes in this book.
@@CocktailsAfterDark Sounds good Glen. It appears I need to find this book bc a Creole the way you prepared is my kind of cocktail. Thanks for the content! 🍻
Might want to try getting some other styles of Absinthe in your cabinet! If you're not a huge fan of the overwhelming anise flavor (which I am also not) something like La Clandestine which is a blanche style rather than a vert might be a fun comparison.
Everything on this channel (for now) has already appeared on the cooking channel. I'm re-uploading here on a dedicated cocktail channel, and removing them from the cooking channel.
@CocktailsAfterDark I must've missed this episode first time around or I don't remember it. But I did recognise the meat curing fridges. Thanks for producing these great videos
Answered my own question: Frappe can mean 1. serving with shaved ice and a straw, 2. shaking with shaved ice and straining, or 3. blending with shaved ice and unstrained into the glass. So, yeah whichever way you do it it would knock the strength of this down considerably.
@@CocktailsAfterDark The 3 options I gave were common usage in 1940. Even straight Absinthe Frappes were using shaved ice by 1895 (Kappler's Modern American Drinks). Just based on how over the top strong you found this I have to think a more diluted drink was the aim, especially if this drink had a 19th century root.
Creole bitters like Peychaud's have anise notes, so would likely just blend into the absinthe. Maybe punchier orange bitters like Reagan's or Angostura would stick out more.
@SuperStarr817 I was thinking like scrappys Orleans bitters, which the website claims is anise forward but in my opinion i taste more of the citrus and spice and floral notes. But absinthe absolutely could still over power that
I'm quite partial to absinthe and sweet vermouth so this sounds right up my alley. I'm surprised I missed tha the first time around but i can make up for lost time now. Thanks for bringing this one to our attention.
Love that book and found how there are many recipes that are just a smidge different. Looking at Bradford / Brighton(no garnish 1 dash bitters) / Gold (no garnish, 1 dash bitters, frappé) / Olivet (1 dash bitters olive garnish) / Yale (no garnish add seltzer), all the other components are identical. I guess if I want to make a Brighton but accidently added 1 extra dash of bitters... :P
Glen I think at the bottom of that recipe “Frappe” implies this would be dumped over and mixed with shaved ice.
That’s how I read it from the page you shared on screen. Those that were stirred and strained noted that.
Nope - context is everything. In this instance 'Frappé' just means beat, shake, or chill.
If it was to be served over shaved ice the instruction would be 'serve frappé', as is the case in other recipes in this book.
@@CocktailsAfterDark Sounds good Glen. It appears I need to find this book bc a Creole the way you prepared is my kind of cocktail.
Thanks for the content! 🍻
Hair looking good Glen
Wow
This would probably be a great digestif after a heavy thanksgiving meal :D
cheers! 🥂
Might want to try getting some other styles of Absinthe in your cabinet! If you're not a huge fan of the overwhelming anise flavor (which I am also not) something like La Clandestine which is a blanche style rather than a vert might be a fun comparison.
Is this an old video re-upload ?
Everything on this channel (for now) has already appeared on the cooking channel. I'm re-uploading here on a dedicated cocktail channel, and removing them from the cooking channel.
@CocktailsAfterDark I must've missed this episode first time around or I don't remember it. But I did recognise the meat curing fridges.
Thanks for producing these great videos
So when they said Frappe they didn't mean for this to be served with crushed or shaved ice?
Answered my own question: Frappe can mean 1. serving with shaved ice and a straw, 2. shaking with shaved ice and straining, or 3. blending with shaved ice and unstrained into the glass. So, yeah whichever way you do it it would knock the strength of this down considerably.
In the French (origin) the ice doesn't even have to be shaved - it just means shake with ice.
@@CocktailsAfterDark The 3 options I gave were common usage in 1940. Even straight Absinthe Frappes were using shaved ice by 1895 (Kappler's Modern American Drinks). Just based on how over the top strong you found this I have to think a more diluted drink was the aim, especially if this drink had a 19th century root.
Since its called creole cocktail, and you think the orange adds nothing, what about adding a different more punchy bitters like a creole bitter?
Creole bitters like Peychaud's have anise notes, so would likely just blend into the absinthe.
Maybe punchier orange bitters like Reagan's or Angostura would stick out more.
@SuperStarr817 I was thinking like scrappys Orleans bitters, which the website claims is anise forward but in my opinion i taste more of the citrus and spice and floral notes. But absinthe absolutely could still over power that
Not a fan of licorice. So not for me.