Frostbite Cocktail

By Robert Hess

For whatever reason, there doesn't seem to be a lot of cocktails made with tequila. Sure, there's the Margarita, which is still the best selling cocktail around, but aside from "Tequila Poppers" the landscape is relatively slim. The Frostbite might be one cocktail you've never heard of before, but frankly I feel it is worth checking out.

Recipe

Frostbite Cockail

1 oz Tequila

3/4 oz Creme de Cacao

3/4 oz Cream

Instructions

Shake with ice.

Strain into a cocktail glass.

Comments
Robert Hess 10 Dec 2007
7:31 am

Note that the foamy white consistency of this drink makes it look right in place with the winter holidays. A little sprinkling of nutmeg or cinnamon on the top and you’re all set!

-Robert

chris 10 Dec 2007
8:55 am

nice drink - a few flavour combinations that i am experimenting with too, try campari with this!

where is the origin of the ‘frostbite’ cocktail?

Robert Hess 10 Dec 2007
9:18 am

I’m not sure of the origins of this drink. There are a couple of different recipes floating about, one of them includes blue curacao, which besides making it look silly, I don’t think works as well. I prefer the simplicity of the flavors in this version.

-Robert

bruce d kalina 10 Dec 2007
3:54 pm

great… the world needs more quality tequila cocktails. i am thoroughly enjoying this series.

Jason 10 Dec 2007
4:20 pm

Interesting. As some people refer to the Sidecar as basically a Margarita made with brandy, the Brandy Alexander seems to be a Frostbite made with brandy :)

gregbaxter 10 Dec 2007
4:23 pm

that sounds like cool drink o will have to try it

Owen Webb 11 Dec 2007
8:28 am

I had just made this the other day because someone wanted a blue colored drink… go figure.

I tried it both ways, and I used so little blue curacao that all it did was give the drink a cool light blue look… but I couldn’t really taste the difference between the two drinks.

Owen Webb 11 Dec 2007
8:33 am

Robert,

If you really want the heavy cream to emulsify, could you shake the drink first without ice like we do in the whiskey sour?

cc 11 Dec 2007
8:50 am

very interesting i will have to mix one up to taste what are the historical references on this drink can you share any background info that you have? as for the variation on its own the blue offers little in the way of taste i agree what about something with both color flavor and scent like say violette if u must . cc

Robert Hess 11 Dec 2007
8:51 am

I usually use the “dry shake” method with egg based drinks, but it would also work here of course as well.

-Robert

cc 11 Dec 2007
5:22 pm

now that i have tasted it i think it stands well on its own the cream and the cacao tame the heat of the blanco’s peppery fire i but you still get all of the flavor of the roasted agave the cacao for me added more from the scent of thought perspective white chocolate and cigars that enhanced the taste with the cream well done i had it with the nutmeg yummy, cc

Mike S. 13 Dec 2007
12:59 am

Great episode, and glad to see these back after a bit of a break!  This drink sounds very interesting, and I’ll have to try it—but I must say, the name “Frostbite” means something different to me.  In my younger days in New England, a “Frostbite” was what we called a Grasshopper kicked up to “adult” levels—Plenty of Rumple Minze in place of the green creme de menthe, splash of clear creme de cacao, and just enough cream to make the whole thing snow-white.  Shake like hell, no nutmeg or cinnamon please!

-Mike

Robert Hess 13 Dec 2007
7:37 am

Mike,

That can often be the problem with cocktails that have relatively straight-forward names. Chances are good that the name has been used on more than one drink.

-Robert

Adam 17 Dec 2007
12:59 am

Add a dash of Grenadine and you have the Silk Stocking cocktail! ;-)

Robert Hess 17 Dec 2007
7:18 am

Adam, thanks… I hadn’t run across the “Silk Stocking” before. I see a few different recipes floating around for that, all are essentially the “Frostebite” recipe I use here, with a dash of a reddish syrup/liqueur (grenadine, chambord, etc.)

-Robert

James Henry 19 Oct 2008
7:59 pm

good with cupcakes.

jjb 11 Dec 2009
5:57 pm

tasted a little “hot” too me so I upped the cream to a full ounce.  also garnished with a small dusting of nutmeg - I am ready for Xmas!

jellydonut 9 Aug 2011
10:04 am

Isn’t this basically a ‘tequila alexander’?

I’m not sure I’ll try this, I think the Alexander is too ‘rich’ a drink as it is.. Like an overly sweet and creamy dessert.

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