Brandy and Ginger Ale Frappe

Mixed Drinks by Herbert W. Green (1895, p.69) — Frappe

1. Fill a mixing glass two-thirds full of fine ice and add the brandy and twisted lemon peel.
2. Shake well, strain into a thin lemonade glass, fill with ice-cold imported ginger ale, and serve.

Ice: Fine ice

This is a useful chilled long-drink checkpoint because it shows ginger ale moving into a more deliberately prepared frappe-like bar service.

The pre-shaken peel-and-brandy base distinguishes it from simpler direct-pour ginger-ale services.

The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.105)

1. Shake with ice, strain, and fill with cold ginger ale.

Ice: Ice