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MxMo XLVIII: The Rubus Fizz

This months Mixology Monday is hosted by Seattle bartender Mike McSorley, whose theme is Pain in the Ass Drinks:

“…My charge to you all is to document your (least) favorite drink that is the proverbial thorn in your side. It can be virtually anything stylistically -  The point here is to have fun and share that little ticket item that throws you off your cleaning game 10 minutes before last call!”

Now, for many bartenders, I can think of any number of drinks that may quickly become thorns in the side, especially 10 minutes before closing.  In fact, I often feel bad when I walk into Starbucks a few minutes before closing and I know that they have already cleaned up the espresso machine.  But for myself I don’t think that there really are any drinks that I would classify as a pain in my ass. Part of my joy in mixing drinks is the effort that I put into it.  Just as I appreciate a meal that takes me a couple of hours to prepare, I appreciate drinks that take that little bit of extra effort.  So I present the Rubus Fizz, a drink containing both cream and egg white.  A variation on the Ramos Gin Fizz, this drink requires an extraordinary amount of shaking.

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 good couple of minutes.
Strain into wine glass or champagne flute and top with a splash of soda.
Garnish with a sprig of mint.

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