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Jimmie Roosevelt

A frappé version of the classic Champagne Cocktail which is given extra interest courtesy of a generous Chartreuse float. Our previous method to make...
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Matt G’s Avatar Matt G
2nd January at 08:58
I don't know where the "frappé" is in this cocktail. No shaker in sight no?
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Simon Difford’s Avatar Simon Difford
2nd January at 14:27
The term frappé does nor relate to shaking but to a cocktail being served over crushed/cracked ice. I've added a link to the term and generally improved this recipe. The present photo is short of crushed ice but we'll reshoot ASAP.
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JACQUELINE KIRK’s Avatar JACQUELINE KIRK
7th August 2021 at 17:08
Hm. I thought I would surely love this, being it contains my 3 favorite French alcohols, but somehow it seems to be missing something. I even tried giving it a stir once the ice was in to see if the dissolved sugar cube would improve it. Might need...more Angostura? Acid? It's kind of flat as it is. Needs brightness. Maybe a simple lemon twist would do it. Will experiment. Thank you!
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John Hinojos’ Avatar John Hinojos
11th May 2021 at 04:49
Enjoyed very much. Would put in about 4 drops of the Angostura as I found the Angostura flavour a bit strong. Overall a great Champaign cocktail. Would recommend as an aperatif, after dinner, or sipping in the evening.
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