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Coconut Berry Frappé

coconut berry frappé from The Robin Room

A boozy reimagining of Italian cream soda.

Even though frozen Margaritas and Daiquiris do banner business at The Robin Room in Madison, Wisconsin, during the warmer months, bar manager Anne Leahy had other plans for their slushie machine. “I wanted to create a slushie that was refreshing but still had some creamy richness to it, without seeming overbearing,” she says. “My mind went to Italian cream soda, something that’s always refreshing any time of the year.” For her coconut berry frappé, she combines the flavors of cherries and raspberries with the creamy nuttiness of coconut and rounds it out with an Old Tom gin for the perfect frozen cocktail.

Ingredients

Yield:2
  • 2 oz. Old Tom gin (Robin Room uses Hayman’s)
  • 2 oz. coconut liqueur (or sub Coco Lopez)
  • 1 1/2 oz. strained cherry syrup from black cherries (Filthy or Luxardo)
  • 1 oz. fresh lemon juice
  • 1 oz. raspberry liqueur
  • 5 cups crushed ice
  • Tools:blender
  • Glass:tulip
  • Garnish:freshly grated nutmeg

Preparation

Add all of the ingredients to a blender and blend for 30 seconds. Pour into glasses and grate nutmeg on top.

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