A frappé is an iced beverage (the word means “iced” in French) that has been shaken or blended to produce a thick and foamy drink. It’s served cold and is often sweetened with sugar, syrups or whipped cream. You’ve likely seen the term in coffee shops—just think of the Frappucino—but you can also enjoy alcohol-spiked frappés in bars or at home.
The Celtic Frappé takes the concept to interesting new heights by utilizing a blend of boozy ingredients, lime juice and orange sherbet to create a refreshing cocktail. It begins with Celtic Honey, a liqueur made from Irish whiskey, honey and spices. That flavorful start is then complemented by a couple of French ingredients: Dolin Blanc, a subtle and floral vermouth, and Pernod pastis, an anise-flavored aperitif. To round it all out, lime juice lends some acidity, while Peychaud’s bitters provide a dash of complexity.
But it’s the unexpected addition of orange sherbet that really sets this cocktail apart, giving it a sweet and creamy element. Once all the components are shaken together and strained over crushed ice, you’re left with a fresh and delicious cocktail that’s bursting with flavor. You’re unlikely to find this Celtic Frappé in the wild, but fortunately you can make it at home with this recipe.
- 2 ounces Celtic Honey liqueur
- 3/4 ounce Dolin Blanc vermouth
- 1/4 ounce Pernod pastis
- 1 ounce lime juice, freshly squeezed
- 1/4 ounce orange sherbet
- 1 dash Peychaud’s bitters
- Garnish: orange peel
Add ingredients to a shaker with ice.
Shake until well-chilled, and double-strain into a rocks glass filled with crushed ice.
Express oils from orange peel over the glass.
Garnish with the peel.