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Frappé Champagne

Chilled champagne served by surrounding the bottle with salt and ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Frappé Champagne

Ingredients

Directions

Set up

  1. Place a bottle of dry champagne in a metal wine cooler or any metal receptacle.

  2. Surround the bottle with alternate layers of rock salt and cracked ice.

Chill

  1. Set the cooler on the hot range.

  2. Wait five minutes for the wine to chill; do not leave it longer to avoid solidification.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Rock salt
Lowers the melting point of the ice, so the salty ice bath becomes colder and chills the bottle faster.
Cracked ice
Its broken pieces have more surface area, so it draws heat from the bottle quickly as it melts.

The step that matters

Wait only five minutes. The salted ice bath becomes much colder than ice alone. Leaving the bottle longer risks the wine partly freezing, as the record warns, so timing matters.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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