Cocktails in the City Masterclass Recipes - Courvoisier Frappé
By TATTON & THOMPSON
During our tailored masterclasses, you may have been tasked to build this summer-ready, invigorating libation. Read on for a bit of info about the history and origins of the drink, some info about Courvoisier, and a comprehensive how-to guide to making it at home.
A variety of cold coffee drinks named “café frappé (à la glace)” are documented starting in the 19th century. Some were similar to slushies, whilst others more like iced coffee.
Our unashamedly alcoholic version has the addition of Courvoisier VSOP and the extra option of sweetening the heady mix with either condensed milk or Coco Lopez.
Since being used as the drink of choice at the grand opening of the Eiffel Tower in 1889, Courvoisier has come to embody the refined optimism and ‘joie de vivre’ that defined the Parisian Golden Age.
Equally comfortable neat as a sipper, or as the venerable foundation of a mixed drink, Courvoisier are widely renowned for the quality of their cognac and their passion for their craft.
Ingredients:
– 50ml Courvoisier VSOP Cognac.
– 50ml Cold Brew Coffee.
– 12.5ml Coco Lopez/Condensed Milk.
– 12.5ml Sugar Syrup (optional)
Method:
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Get all ingredients into a shaker with a good handful of cubed ice (and your flavoured syrups, if using).
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Hard shake all ingredients and strain into a highball glass.
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Fill glass 2/3rds of the way with crushed ice and churn together with a bar spoon.
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Cap off the drink with some more crushed ice.
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Garnish some dehydrated citrus or a garnish of your choice, and pop in a straw. Drink and enjoy.
Sugar Syrup Innovation:
We encourage our guests to get as innovative as possible with the sugar syrup element of this serve. If you like a caramel latté, why not add some salted caramel syrup? This will help your understanding of the balance of flavour combinations that go into a frappé, as well as honing your techniques as a budding mixologist! Here’s a few examples of what we had on the day to get your creative juices flowing:
Salted caramel syrup | Hazelnut syrup | Cinnamon syrup
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