Forbidden Fruit Fizz
Forbidden Fruit Fizz by Sam Kiley
“Lift” in a cocktail usually refers to a frothy head of foam on top of the drink, most often achieved with an egg white. I suppose it could also refer to anything fizzy, due to carbonation like soda water or champagne, with tiny bubbles rising up inside the glass. There is a classic cocktail that combines both of these elements to achieve legendary lift off, the “Ramos Gin Fizz”, a drink that requires skill to make and demands perfection in execution. Which is why I have never featured one before! The gin fizz was a popular drink at the turn of the twentieth century and featured gin, lemon, sugar and fizzy soda water. In 1888, Henry Ramos created his signature New Orleans drink with the addition of orange flower water, cream and an egg white to the drink. The drink is incredibly labor intensive, and in Ramos’ day required shaking the drink with ice for twelve minutes! The results can be sensation, though, and when done right the meringue-like foam on top of the drink rises a few inches above the rim! If you ever order one of these at a respectable bar that will make it properly, be prepared to tip your bartender well.
Everything’s better with Campari
To toast the Lift Box and continue the theme I chose this Ramos fizz variation from my favorite New Orlean’s bar, Cane and Table. Bar Manager Sam Kylie made a seamless transition from the world of non-profit work to bartending a few years ago and has been surprising patrons with her “cocktail stories” ever since. Her “Forbidden Fruit Fizz” is a French Carribean ode to the Ramos Gin Fizz, featuring grapefruit (which was originally cultivated in Barbados), a truly delicious orange shrub made with rice wine vinegar, and aperitif syrup, a non-alcoholic bitter aperitif liqueur. The drink has no actual booze when made as intended, although I used Campari in mine, don’t judge me. It’s a spirit free sensation that’s sure to lift your spirits. Cheers!
This pair is sure to Lift spirits
Forbidden Fruit Fizz by Sam Kiley
¾ oz fresh grapefruit
½ oz honey syrup (2:1 honey:water)
½ oz orange shrub*
1 oz Giffard Aperitif Syrup (I used Campari)
1 egg white
soda water
Shake the first five ingredient without ice for an unreasonable amount of time. Add ice and shake again for another unreasonable amount of time. (Ten minutes of shaking can be considered unreasonable)
Strain into a tall glass and top with the soda water until the foam rises above the rim. Garnish with a pinch of saffron, or simply levitate the glass over the table.
*orange shrub – add equal parts orange juice and white sugar to dissolve. Weigh and add twice the quantity of rice vinegar.