1933 Jack's Manual by J A Grohusko

Frappes

ABSINTHE FRAPPE

90% absinthe 10% anisette Fill glass with fine ice, shake, strain,and fill with fizz water.

CHAMPAGNE FRAPPE Place a bottle of champagne in a champagne cooler, fill with shaved ice and salt. Turn the botde for twenty minutes, until the wine becomes almost frozen. FRAPPES ASSORTED Fill cocktail glass with fine shaved ice and fill with any cordial that customer may ask for, as: Anisette frappe

Benedictine frappe Chartreuse frappe Creme de menthe frappe Curasao frappe

VERMOUTH FRAPPE

I dash bitters 100% regular vermouth Fill glass with ice. Frappez, strain, and serve.