Frostbite Cocktail
By Robert Hess
For whatever reason, there doesn't seem to be a lot of cocktails made with tequila. Sure, there's the Margarita, which is still the best selling cocktail around, but aside from "Tequila Poppers" the landscape is relatively slim. The Frostbite might be one cocktail you've never heard of before, but frankly I feel it is worth checking out.
Recipe
Frostbite Cockail
1 oz Tequila
3/4 oz Creme de Cacao
3/4 oz Cream
Instructions
Shake with ice.
Strain into a cocktail glass.
Comments
Note that the foamy white consistency of this drink makes it look right in place with the winter holidays. A little sprinkling of nutmeg or cinnamon on the top and you’re all set!
-Robert
nice drink - a few flavour combinations that i am experimenting with too, try campari with this!
where is the origin of the ‘frostbite’ cocktail?
I’m not sure of the origins of this drink. There are a couple of different recipes floating about, one of them includes blue curacao, which besides making it look silly, I don’t think works as well. I prefer the simplicity of the flavors in this version.
-Robert
great… the world needs more quality tequila cocktails. i am thoroughly enjoying this series.
Interesting. As some people refer to the Sidecar as basically a Margarita made with brandy, the Brandy Alexander seems to be a Frostbite made with brandy :)
that sounds like cool drink o will have to try it
I had just made this the other day because someone wanted a blue colored drink… go figure.
I tried it both ways, and I used so little blue curacao that all it did was give the drink a cool light blue look… but I couldn’t really taste the difference between the two drinks.
Robert,
If you really want the heavy cream to emulsify, could you shake the drink first without ice like we do in the whiskey sour?
very interesting i will have to mix one up to taste what are the historical references on this drink can you share any background info that you have? as for the variation on its own the blue offers little in the way of taste i agree what about something with both color flavor and scent like say violette if u must . cc
I usually use the “dry shake” method with egg based drinks, but it would also work here of course as well.
-Robert
now that i have tasted it i think it stands well on its own the cream and the cacao tame the heat of the blanco’s peppery fire i but you still get all of the flavor of the roasted agave the cacao for me added more from the scent of thought perspective white chocolate and cigars that enhanced the taste with the cream well done i had it with the nutmeg yummy, cc
Great episode, and glad to see these back after a bit of a break! This drink sounds very interesting, and I’ll have to try it—but I must say, the name “Frostbite” means something different to me. In my younger days in New England, a “Frostbite” was what we called a Grasshopper kicked up to “adult” levels—Plenty of Rumple Minze in place of the green creme de menthe, splash of clear creme de cacao, and just enough cream to make the whole thing snow-white. Shake like hell, no nutmeg or cinnamon please!
-Mike
Mike,
That can often be the problem with cocktails that have relatively straight-forward names. Chances are good that the name has been used on more than one drink.
-Robert
Add a dash of Grenadine and you have the Silk Stocking cocktail! ;-)
Adam, thanks… I hadn’t run across the “Silk Stocking” before. I see a few different recipes floating around for that, all are essentially the “Frostebite” recipe I use here, with a dash of a reddish syrup/liqueur (grenadine, chambord, etc.)
-Robert
good with cupcakes.
tasted a little “hot” too me so I upped the cream to a full ounce. also garnished with a small dusting of nutmeg - I am ready for Xmas!
Isn’t this basically a ‘tequila alexander’?
I’m not sure I’ll try this, I think the Alexander is too ‘rich’ a drink as it is.. Like an overly sweet and creamy dessert.
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