How to Make a Frozen Champagne Slushie
The recently re-released Hoffman House Bartender's Guide by Charles Mahoney was originally published in 1905, but it's still an essential book. It's full of brilliant bits of information, including a recipe for "frozen Champagne."
The recently re-released Hoffman House Bartender’s Guide by Charles Mahoney was originally published in 1905, but it’s still an essential book for any bartender. It's full of brilliant bits of information, including a recipe for something the book calls “frozen Champagne.” While we haven’t tried it yet, the boozy slushie sounds like the perfect frozen cocktail for Valentine’s Day. Here, how to make it per the late Mr. Mahoney:
“Put the bottle in an ice cooler, and then fill the cooler to the top with cracked ice and rock salt. Then revolve the bottle as rapidly as possible. After manipulating in this manner for a few minutes, remove the cork and cover the mouth of the bottle with a clean napkin, as the wine will freeze much more rapidly if the cork is removed. This is sometimes called Champagne frappe.”