Celtic Frappé
Ingredients
- 2 ounces Celtic Honey liqueur
- 0.8 ounce Dolin blanc vermouth
- 0.3 ounce Pernod pastis
- 1 ounce lime juice
- 0.3 ounce orange sherbet
- 1 dash Peychaud’s bitters
- orange peel
Method
Add ingredients to a shaker with ice. Shake until well-chilled, and double-strain into a rocks glass filled with crushed ice. Express oils from orange peel over the glass. Garnish with the peel.