It was only a matter of time before disco drinks got the frappé treatment. In Paul McGee’s Harvey Wallbanger Frappé, the popular 1970s mixture of vodka, Galliano and orange juice gets a frozen reboot that sees OJ swapped for dry Curaçao while a touch of lime juice adds extra acidity.
Harvey Wallbanger Frappé
Paul McGee, Lost Lake | Chicago
Ingredients
Serving: 1
- 1 ounce Galliano
- 1/2 ounce vodka
- 1/2 ounce dry Curaçao
- 3/4 ounce lime juice
- 1 tablespoon cane sugar
- 1 teaspoon orange zest
- 1 1/2 cups crushed ice
Garnish: orange zest
Directions
- Combine all the ingredients in a blender and blend for 10 seconds on a medium speed.
- Pour into a coupe and garnish with orange zest.