These are two gorgeous cocktails. The Herbsaint frappÃ¨ is the Herbsaint signature cocktail and a frappÃ¨ (fra-pay) is an iced drink where the outer of the glass is covered with a thin film of ice from the stirring. You fill the glass to the brim with cracked ice and pour in the liquid and stir until you get that film on the outside of the glass. There are recipes where this drink is shaken too but i prefer the stirring method.
Then you either keep the ice in the glass or strain out the liquid into another glass that is chilled and remove the ice from the frosted glass before pouring the liquid back again. This is so that the drink doesn`t get dilluted. Now you have an ice cold frosty frappÃ¨ to enjoy by sipping it slowly.
I personally like the nice touch of adding a few dashes of Peychauds or Creole Bitters on top, it adds a nice color and a little spice.
2 oz Herbsaint
1/2 tsp simple syrup or sugar
2 oz carbonated or plain water
And if you will – a nice touch of Peychauds (or Creole Bitters) on top
Pour the liquid in a glass and add 3/4 of cracked ice. Add the simple syrup or sugar and the carbonated water. Fill the glass with more cracked ice and stir until you get that frost on the outside.
Strain into another glass that is chilled and remove the ice from the frosted glass and pour back the liquid. Now you have a frosted herbsaint frappÃ¨. Use absinthe and you have an absinthe frappÃ©.
HereÂ´s an old recipe ffrom 1933 using Benedictine:
1933 LEGENDRE ABSINTHE FRAPPÃˆ
Fill large glass with shaved ice
One Teaspoon Benedictine
Two Tablespoons Legendre Absinthe
Four Tablespoons of water
Cover Glass with a shaker and shake until frosted-strain into a chilled small glass and serve.
THE BRANDY CRUSTA
A true New Orleans classic and invented in 1852 by Joseph Santina who owned and operated the City Exchange on Gravier Street. It has a unique and stunningÂ garnish in that a large lemon peel almost entirely coats the inside of the glass which also has a sugar rim.
This drink`s formula has a base spirit (brandy) sweetened by an orange liqueur and thenÂ lemon or lime for the sour. And is the base for many modern classics like for example the Margarita (Tequila, Cointreau, Lime Juice)
1.5 oz Brandy
0.25 oz Maraschino liqueur
0.5 oz Cointreau
0.25 oz Fresh Lemon Juice
1 dash Angostura bitters
Lemon peel spiral and sugared rim for garnish
Start with moistening the rim with lemon and then coat the rim heavily with fine sugar. Peel Â½ inch wide and long lemon peel, long enough to go around the whole glass on the inside. Shake the ingredients with ice and then strain in to the glass. Use a wine or cognac glass or a double old fashioned glass.
Its a very balanced drink where sweet and sour meets strong and the garnish peel adds another dimension as do the sugared rim, – this is a also great cocktail.