Wednesday, September 11, 2019

dubonnet frappe

1 1/2 oz Dubonnet Rouge
3/4 oz Jamaican Overproof White Rum (Wray & Nephew)
1/2 oz Grenadine
1/4 oz Banana Liqueur (Giffard)
1 tsp Sugar
1 1/2 cup Crushed Ice (12 oz) (*)

Blend until smooth, pour into a coupe glass (16 oz glass), and garnish with freshly grated orange peel.
(*) Not sure how a 16 oz build fits in a coupe (my largest coupe is around 7 oz). A 1/2 cup ice would fit in there but it would not be smooth, and splitting the whole build into two glasses would just be too little alcohol for a bar to serve.

Two Wednesdays ago, I was in the mood for a blender drink, and I remembered one in the PunchDrinks' Dubonnet-sponsored article. That libation was the Dubonnet Frappé crafted by Julia McKinley of Lost Lake in Chicago. Lost Lake has been publishing a variety of frappé recipes including Daiquiri and Harvey Wallbanger ones, and a frappé itself is a drink that is either blended in the Cuban tradition, poured over shaved ice which Trader Vic was fond of, or shaken and served with crushed ice. The Dubonnet Frappé here was McKinley's riff on the Ron Habañero Dubonnet Helado from the Cafe Plaza in Maracaibo, Venezuela, that Charles H. Baker Jr. published in his 1951 The South American Gentleman's Companion. For her riff, she subbed Jamaican rum and banana liqueur for the original's Cuban rum and Maraschino.
The Dubonnet Frappé pleased the nose with orange and fruity aromas. Next, lime and cherry from the Dubonnet and perhaps the grenadine played in the frosty sip, and the swallow gave forth funky rum and banana flavors.

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