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Frappé chilling - drink cooling technique

Frappé chilling is a culinary technique for rapid cooling of beverages using ice. The name comes from French frapper (to strike, to chill). The container is placed in an ice bath and vigorously stirred. Used in bartending for cocktails and in the kitchen for desserts.

Frappé chilling - drink cooling technique
  • The term comes from French frapper, to strike or chill.
  • The container is placed in an ice bath and stirred vigorously.
  • Most commonly used in bartending for cocktail preparation.
  • Also used for chilling champagne or fruit desserts.
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