Category Archives: Dairy

Rubus Fizz

MxMo XLII: Dizzy Dairy

mxmologo
It’s time for another round of MxMo, and this month’s hosts are the peeps over at eGullet of whom Chris is the man with the topic: Dizzy Dairy. As he puts it:

Any drink using a dairy product is fair game: milk, cream, eggs, butter, cheese, yogurt, curds, you name it. Given the importance of dairy products in drinks dating back centuries, there are lots of opportunities for digging through vintage receipts for a taste of the past, and as always innovation is highly encouraged.
We hope that you’ll measure out your portions as best you’re able: better to indicate a tablespoon or ounce of egg white, for example, than to say “egg white.” In addition, be sure to share any tips and techniques that benefit your booze — “dry” shaking without ice for a good meringue, say, or stealing Society member Dale DeGroff’s whipped cream trick for Irish Coffee. Disasters as well as successes are heartily encouraged.

It rained today. I’m sure it is just the beginning of the dreary fall and winter that shall be mine, so I decided to recall the early days of spring one last time before bringing out the dark and heavy spirits in abundance.
This summer the Ramos Gin Fizz has been a favorite of mine, so I have decided to go on a variation of the gin fizz. As with the Ramos, this drink features both cream and egg. Since we all know how great all that fat in cream is for you, I thought I might as well whip something up that might burn a few of the calories that I would soon be consuming. So I present the Rubus Fizz.

The Rubus Fizz

2 oz Dry Fly Gin
.75 oz Lime Juice
1 oz Simple Syrup
8 Raspberries
8 Mint Leaves
1 oz Egg White
2 dashes Vanilla
2 oz Heavy Cream

Muddle Mint and Raspberries in mixing glass.
Add remaining ingredients and dry shake to emulsify.
Fill shaker with ice and shake for a minimum of 30 seconds.
Strain into wine glass or champagne flute and top with soda.
Garnish with mint or raspberries.

I chose to use the Dry Fly, as the elements of mint and vanilla in the gin really complement the drink. Depending on your raspberries and lime juice the simple syrup can be adjusted to balance the drink. I find that my raspberries can be quite tart, so I may add syrup or decrease the lime slightly.