Fécamp Frappe. Photo: LeNell Smothers
Back when I was first learning to make drinks, bartenders weren't overwhelmed with a gazillion competitions to prove their skills. Everywhere you turn now, some liquor brand is sponsoring a cocktail competition. As a result, bartenders and mixologists feel the pressure to expand their resumes with accolades and titles.
Last year, B&B celebrated its 70th Anniversary with a Master Mixologist Showcase. I realized I had judged several competitions, but never actually been in one, so I thought this experience would be good to humble an old dog like me. My drink didn't come in first place, but in the words of my British pals "my chat was on fire." What's the use of a bartender if she can't entertain you and make a decent drink at the same time?
The competition took place in New York's historic 21 Club where bartenders first served up a mixture of equal parts brandy and the herbal liqueur known as Bénédictine in the 1930s. Eventually this drink became so popular, Bénédictine decided to start bottling their liqueur with brandy themselves -- in 1937. I named my cocktail after the abbey where the liqueur was born in Normandy, France.
Fécamp Frappe
1 ounce B&B
1/4 ounce Martini & Rossi dry vermouth
1/4 ounce fresh lemon juice
1/2 ounce egg white
3 dashes of Angostura bitters, as an aromatic garnish
Put egg white in shaker and shake for about 5 seconds to emulsify. Add ice and the rest of the ingredients. Shake well and strain into a cocktail glass filled with crushed ice. Top with dashes of bitters.
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