Bonjour mes belles,
In view of the fact that the French adore Pastis and we have a big party night ahead of us, this weeks recipe is a cocktail....Pastis frappé snow.
60ml / 4 tbsp pastis for example Pernod or Ricard
about 36 ice cubes
Angostura bitters optional
small mint leaves (optional)
thin straws to serve
★ An hour in advance, pop the bottle of Pernod or Ricard and two margarita or large martini glasses, about 250ml / 9fl oz capacity each, into the freezer.
★ It is easiest to whiz the ice cubes for one frappé at a time. So for each serving whiz about 18 ice cubes in a food processor until you have a mass of fine snow-like crystals. Mound these into one of the glasses and drizzle over the pastis. You can also shake over a couple of drops of Angostura bitters and give the top a little twizzle. Scatter over tiny mint leaves, if wished, and serve with a fine straw. Sip from the base of the glass as the ‘snow’ melts.