Celtic Frappe

  • 2 ounces Celtic honey liqueur
  • 3/4 ounce Dolin blanc
  • 1/4 ounce Pernod pastis
  • 1 ounce lime juice
  • 1/4 ounce orange sherbet
  • 1 dash Peychauds bitters
  • Garnish: orange peel
  1. Add ingredients to a shaker and fill with ice.

  2. Shake and double-strain into a rocks glass and fill with crushed ice.

  3. Express oils from orange peel over the glass.

  4. Garnish with peel.


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