Modern American Drinks by George J. Kappeler (1895, p.68) — George J. Kappeler 1895
| 1 jigger | dry vermouth — French vermouth | base |
| seltzer — seltzer | dilution |
- Fill two mixing-glasses with fine ice.
- Pour the French vermouth into one of them.
- Turn the second glass on top of the first and reverse the glasses so as to allow the liquid to flow from one glass to the other.
- Repeat until the mixture is very cold, strain into a thin glass, add a squirt of seltzer, and serve.
- Nose
- Cold dry vermouth rises cleanly and sharply from the glass.
- Palate
- The frappé treatment turns dry vermouth into a brisk aperitif service in its own right, distinct from both a cocktail and a plain room-temperature pour.
- Finish
- The finish is cool, dry, and clean.
- Summary
- A technique-defined aperitif service for dry vermouth.