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.
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! 🍻
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
It seems to me that coctail formulae for a while were very precise: Aficionados would have said if you vary the proportions at all, or trade one ingredient for another, or add something extra, it doesn’t qualify as X coctail. Now, you can slop almost any combination of ingredients into shaker and call it a martini or a margarita or a daiquiri or whatever.
So my thought is to try to re-jigger it to balance the drink so that in flavour it's more split between the vermouth and the absinthe. Maybe try 2:1 or 3:1, and if it starts to get too sweet, start cutting the sweet vermouth with dry vermouth from the same maker. I'd be tempted to go with Cocchi. Also, to up the orange, instead of more bitters, express an orange peel over the drink and then you'll certainly get it on the nose blending with the absinthe. Might also be interesting to then evolve it into a cocktail with a base spirit like rye as a Manhattan variation, or gin.
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.
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.
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
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
Love that you're using Dillon's absinthe! I'm a huge fan of their work and try to stop by their distillery whenever I'm down in Niagara.
Cheers! 🍸🍸
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 those Nick and Nora glasses and have since I first saw you use them!.
I do know who they refer to.
Keep up the great work!
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! 🍻
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
It seems to me that coctail formulae for a while were very precise: Aficionados would have said if you vary the proportions at all, or trade one ingredient for another, or add something extra, it doesn’t qualify as X coctail.
Now, you can slop almost any combination of ingredients into shaker and call it a martini or a margarita or a daiquiri or whatever.
Wow
So my thought is to try to re-jigger it to balance the drink so that in flavour it's more split between the vermouth and the absinthe. Maybe try 2:1 or 3:1, and if it starts to get too sweet, start cutting the sweet vermouth with dry vermouth from the same maker. I'd be tempted to go with Cocchi. Also, to up the orange, instead of more bitters, express an orange peel over the drink and then you'll certainly get it on the nose blending with the absinthe. Might also be interesting to then evolve it into a cocktail with a base spirit like rye as a Manhattan variation, or gin.
This would probably be a great digestif after a heavy thanksgiving meal :D
cheers! 🥂
Hair looking good Glen
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.
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.
I like absinthe, but a lot of people don’t.
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
Ever time he says “Nick and Nora”, I assume it’s rhyming slang.
Named after the detective characters Nick and Nora Charles from the 1930s "Thin Man" movies.
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
A splash of soda? A lot of soda?
Not a fan of licorice. So not for me.