Decoding the cryptic instructions of the 1931 Creole Cocktail

Food & Drink · Published 3 October 2026 Swipe more like this →

In short: In 1931, Albert Stevens Crockett published a cocktail book that captured the spirit of the Waldorf Astoria. Yet, modern enthusiasts often struggle with his terminology. Decoding the meaning of 'Frappé' reveals how much the language of bartending has shifted since the era of prohibition.

The 1931 book "Old Waldorf Bar Days" serves as a historical window into the cocktail culture of New York's Waldorf Astoria Hotel. While the bar itself opened around 1897, the book's recipes reflect a complex transition period. Many of these mixed drinks harken back to the pre-prohibition and pre-depression eras, offering a glimpse into the sophisticated preferences of the 1920s before the law brought them to a halt.

A significant challenge for modern recreators is the inconsistent use of the term 'Frappé'. Throughout the text, the instruction appears in various forms: simply 'Frappé', 'Frappé; strain', or 'Frappé, pour over shaved (or crushed) ice'. This inconsistency creates confusion for those attempting to replicate the exact experience of a 1920s bartender, especially when some recipes explicitly state 'Stir, not Frappé'.

This linguistic discrepancy is not a mistake by the author, but rather a reflection of the source material. The book is a compilation of recipes from several different bartenders, each using their own unique professional language. This variation means that the meaning of a term like 'Frappé' could change depending on the individual bartender's style. If 'Frappé' were interpreted strictly as serving a drink over crushed ice, roughly two-thirds of the recipes in the book—including several versions of the Manhattan—would be served like Juleps.

The 1931 Creole Cocktail itself is a testament to this era, utilizing a precise ratio of one third jigger of absinthe to one third jigger of Italian vermouth. Understanding these historical nuances allows us to better appreciate the evolution of cocktail culture from the late 19th century through the Great Depression.

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