Frou Frou Recipe
Ketel One Vodka, Pistachio, Dillon's Coffee Liqueur, Espresso
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish
Method
Cocktail
Prepare espresso
Brew 1 oz of fresh espresso and let it sit for 10–20 seconds to cool slightly but remain hot. If you don't have an espresso machine, use 1 oz of very strong coffee concentrated.
Combine and chill
In a cocktail shaker, add 1.5 oz Ketel One Vodka, 1 oz Dillon's Coffee Liqueur, 0.5 oz pistachio syrup, and the 1 oz freshly brewed espresso. If you prefer the drink slightly less intense, add 0.25 oz cold water.
Add ice and shake
Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–18 seconds until the outside of the shaker is frosty and the mixture is well-chilled and slightly foamy from the espresso.
Double strain
Double-strain the cocktail through a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove ice shards and espresso crema bits, creating a silky texture.
Garnish & Finish
Lightly rim the edge of the chilled glass with a tiny amount of pistachio syrup (optional) then dip the rim into crushed pistachios to adhere a thin pistachio edge.
Float 2 whole coffee beans on the surface of the drink as a classic garnish, or sprinkle the crushed pistachios in the center for a nutty aroma. Serve immediately.