Coffee Frappe

Modern American Drinks by George J. Kappeler (1895, p.67) — George J. Kappeler 1895

1. Dissolve one lump of sugar with one demi-tasse of cold coffee in a mixing-glass.
2. Add a few lumps of ice and one pony of brandy.
3. Shake well, strain into a fancy bar-glass, and serve.

Nose

Cold coffee and brandy make a brisk after-dinner aroma.

Palate

This is lighter and colder than a coffee cocktail, using chill and directness rather than egg richness to frame the coffee-and-brandy pairing.

Finish

The finish is cool, roasted, and gently warming.

Summary

A cold coffee-and-brandy refresher from the after-dinner branch of the bar.

Applegreen's Bar Book by John Applegreen (1904, p.63) — Applegreen 1904

1. Shake the sugar, coffee, brandy, and fine ice well.
2. Strain into a Burgundy glass and serve.

Ice: Fine ice

Nose

Cold coffee and spirit rise together from the glass.

Palate

This is a useful crossover entry because it links café-style cold coffee service with the frappe and cordial branches of the bar.

Finish

The finish is cool, lightly sweet, and coffee-bitter.

Summary

A cold coffee-and-brandy frappe from the café-bar overlap zone.