Cocktails + Libations = Cocktations

If you are wondering what a cocktation is, yours is a valid question. Cocktation is in fact a made-up word that tumbled from my mouth one day when I was trying to say the word concoction. That nifty little neologism was the seed idea for this blog, and here we both are today.

Friday, March 12, 2010

Creme Yvette Absinthe Frappe

To celebrate the appearance of Creme Yvette back on the US cocktail scene, I decided to make an absinthe and Creme Yvette frappe. The recipe is simple and consists of 2 oz of a good blanche absinthe (I used La Valote),
one ounce of Creme Yvette, 4 oz of water, and ice shaken and strained into two ice-filled absinthe glasses. One could obviously split the recipe in half for one drink, but what good is drinking alone? The drink is simple, yet refreshing, and is a striking violet-purple hue. Welcome home, Creme Yvette and welcome Spring!

Cheers! ~Dr. Cocktation 
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