Champagne Frappe

The Complete Buffet Guide by V. B. Lewis (1903, p.19) — V. B. Lewis 1903

1. Place the bottle in a champagne cooler.
2. Fill with shaved ice and salt.
3. Whirl the bottle until the wine becomes almost frozen.

Nose

Very cold champagne mutes aroma at first, then releases crisp wine notes as it warms slightly.

Palate

This is another useful service entry because it records temperature treatment as the essence of the drink rather than any added ingredient.

Finish

The finish is brisk, icy, and vinous.

Summary

A near-frozen champagne service where handling, not composition, defines the drink.

The Hoffman House Bartender's Guide by Charles S. Mahoney (1905, p.221)

1. Place the bottle in a champagne cooler filled with shaved ice and salt.
2. Whirl the bottle until the wine becomes almost frozen and serve.

Ice: Shaved ice and salt

Jack's Manual by J. A. Grohusko (1910, p.44)

1. Place the bottle in a champagne cooler and fill with shaved ice and salt.
2. Turn the bottle for twenty minutes or until the wine becomes almost frozen.

Ice: Shaved ice and salt

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.34)

1. Place the champagne bottle in a cooler filled with shaved ice and salt, whirl until the wine becomes almost frozen, and serve.

Ice: Ice

The Up-to-Date Bartender's Guide by Harry Montague (1913, p.28)

1. Pack the bottle in a cooler with fine ice and salt.
2. Whirl the bottle until the wine is almost frozen and serve.

Ice: Fine ice and salt

Home Brewed Wines and Beers and Bartenders' Guide by Johnson Smith & Company (1918) — 1918 Home Brewed, How to Mix Drinks opening section

1. Place bottle in a champagne cooler with shaved ice and salt and whirl until the wine is almost frozen.

Ice: Shaved ice and salt