Tag Archives: fizz

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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.

Ramos Gin Fizz

The Ramos Gin Fizz

The Ramos Gin Fizz. Probably my favorite cocktail ever, and one that goes back over one hundred years.

It was in the 1880′s that Henry C. Ramos first mixed up his famous potion at his bar in New Orleans. The unique combination of ingredients in this drink requires an extraordinary amount of shaking, and results in an amazing meringue like foam on the top of the drink. It was said that the Ramos brothers employed at times up to 26 shaker boys, whose only duty was to shake the drink until they could go on no longer and pass it to the next. The resulting drink was a light, frothy, easily quaffed beverage. Sadly, as life became paced faster and faster for more Americans, the classic fizzes and long drinks faded in popularity, being replaced by drinks that were quicker to make and consume.

The Ramos Gin Fizz
1 1/2 oz Gin
1/2 oz Lime Juice
1/2 oz Lemon Juice
1 oz Simple Syrup
3-4 dashes Orange Flower Water
2-3 dashes Vanilla Extract
1 Egg White
2 oz Cream
Soda Water

Chris McMillian demonstrates the proper way to mix up this delectable libation.

Rubus Fizz

MxMo XLII: Dizzy Dairy

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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.