The Mixicologist by C. F. Lawlor (1895, p.47) — C. F. Lawlor 1895
| 1 bottle | champagne — Champagne bottle | base |
| ice — fine ice | other | |
| salt — salt | other |
- Place the bottle in the champagne pail.
- Fill with fine ice and salt, whirl or twist the bottle several times, and continue until it becomes almost frozen.
Ice: Fine ice and salt
- Summary
- A service-preparation note that preserves late bar technique for almost-frozen Champagne.
This matters because the ontology should not lose important serving techniques just because they are not mixed drinks in the narrow modern sense. Frapped Champagne is part of the real bar-service world these manuals document.
The salt-and-ice pail is the whole point here: this is controlled bottle chilling, not just putting the wine on ice.
Compared with ordinary chilled Champagne service, this is a more theatrical and technically assertive preparation.