Situated in the heart of West Hollywood’s bustling bar and restaurant scene sits an intimate, French-inspired bar of the name La Fête. Here you’ll find a menu of exquisite cocktails crafted by bar director David Kupchinsky - particularly known for his work at the Freehand Hotel Los Angeles, Otium, and Eveleigh. Kicking off our latest series Cocktails in TOSSWARE, Dave shares his recipe for the stunning Le Frappé served in TOSSWARE.
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Ingredients (LA FRAPPÉ)
¾ oz Pernod Absinthe
¾ oz Rhum JM
1 oz Matcha Coconut Cream
¾ oz Orange Juice
½ oz Pineapple Juice
½ Small Hands Pineapple Gum Syrup
Crushed Ice
TOSSWARE 18oz Tumbler
Ingredients (MATCHA COCONUT CREAM)
1 lb Coconut Cream
½ cup Coconut Water
¾ lb Sugar
10 g Matcha Powder
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Instructions
- The Matcha Coconut Cream. In a saucepan, add the coconut cream, coconut water, sugar, and matcha powder. Heat gently on low until the sugar and matcha incorporate smoothly with the coconut cream. Let it cool.
- In a mixing glass, add the Pernod Absinthe, Rhum JM, Matcha Coconut Cream, Orange Juice, Pineapple Juice, and Small Hands Pineapple Gum Syrup. Shake well and pour into the 18oz Tumbler over crushed ice.
- Add garnish as desired, swizzle, and enjoy.
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