What Is a Frappé, Anyway?
No one seems aligned on what, exactly, defines them, but some things are for sure: They’re cold, easy to make and delicious.
- story: Punch Staff
- photos: Lizzie Munro
No one seems aligned on what, exactly, defines them, but some things are for sure: They’re cold, easy to make and delicious.
This 28-year-old teacher is cataloging his attempt to drink every single alcoholic beverage mentioned in Pynchon’s nine major works, including the 902-page Gravity’s Rainbow.
“It’s a late-afternoon pick-me-up rather than a wind-down after dinner,” explains Jon Mullen of his Anisette Frappé.
Bartender Chantal Tseng tempers this potent absinthe cocktail first created by Henri de Toulouse-Lautrec.
Citrus cordial and miso tincture harmonize in this recipe from the opening menu at the Broken Shaker in Los Angeles.
A housemade celery syrup offers vegetal tones to this vermouth-based cocktail.
As ubiquitous as Angostura bitters at Death & Co., a dash of absinthe can improve a variety of cocktails.
An equally refreshing and decadent mix of gin, kirsch, coconut milk and red bean paste.