Squid Mixes: Café Frappé

My Francophile wife recently acquired a book which I expect to have a significant impact on my mixological endeavors for the foreseeable future: Drinking French by David Lebovitz.  Lebovitz is an American professional cook/baker/food writer living the ex-pat life in Paris since 2004.  His new book is as much about the café culture of his adopted city as it is about the recipes, of which the cover claims there are 160.  That should keep us busy.

We begin our exploration with café frappé, a combination of espresso, milk, water, sugar and ice.  Preparation is easy, especially if you're already comfortable with a cocktail shaker and your wife makes the espresso the night before.  You don't even have to strain out the ice if you don't want.  The one minor inconvenience: there's too much liquid involved to shake up two at once.

The result was lovely.