Saturday, November 5, 2016

Pernod Frappe

What an awesomely frothy dessert drink! I really like the licorice and anise flavors of Pernod and ouzo, both of which become a great eggnog like treat when mixed with egg whites. This is one to do the dry shake first--shake with only liquid ingredients before adding ice and shaking again--to make sure that the egg white gets nice and fomy.

The recipe calls for anisette, but ouzo is pretty much the same thing, just made in Greece, not France. Meltemi ouzo is really a nice treat here, and it intensifies the licorice flavor. 
  •  2 oz. Pernod
  • 1/2 oz. anisette (Meltemi ouzo used)
  • 1 oz. half-and-half
  • 1 egg white
Combine all ingredients in a shaker and shake vigorously. Add ice and shake to chill. Strain it into a chilled cocktail glass. 

No comments:

Post a Comment

Thanks for your interest in my Jolly Bartender project. I will do my best to respond as quickly as possible to your request or comment. If you would like to contact me about bartending for your event or setting up a home bar, write to me at