February 17, 2014

Rhubarb Rum Fizz

I spent Sunday in training camp trying to figure out what sour I wanted to make for Mixology Monday. As the theme of Sours, Daisies and Fizzes is of my own making I figured for once I would stick to a recipe and made myself a Penicillin.

It's a drink I love - and have made previously. I still adore it's medicinal taste from the ginger, the honey and the peat from the float. However as I mixed number two to be absolutely sure it was going to be my contribution, I realized two things: I can't stomach two cocktails each containing 1 oz of lemon juice anymore and I don't do well with recipes for MxMo. (Realizing I'm too old for 2 ounces of lemon is almost as traumatic as being too old for raw onions, I might add.)

My mood turned further foul when my attempt to make souffléd potatoes - tasted them last year at French 75 in New Orleans when I was there for TOTC - failed spectacularly. Although I closely followed the steps shown in this video out of 11 potatoes two puffed slightly, the rest turned into very crisp rectangular potato chips. I had envisioned a brilliant picture of puffed potatoes and the golden-yellow Penicillin. (The reality is at the bottom of this post - I had to hide the potatoes behind the chipotle mayo and the cocktail)

So I decided to postpone my decision until today and drink some milk to settle my stomach.

And then this morning I knew what I wanted to make. A rum riff on The Ramos Gin Fizz with egg white and cream to mellow out the two types of citrus and some rhubarb soda and violet liqueur for taste and color. And for anyone new to The Ramos, this video is all you need to be in the know.

So I present the Rhubarb Rum Fizz (and then I close my blog as adviced by Doug over at The Pegu Blog but I hope he shows leniency when he reads of my sour troubles):
  • 4.5 cl white rum - I used Banks 5 Island
  • 1.5 cl lime juice
  • 1.5 cl lemon juice
  • 1.5 cl simple syrup
  • 6 cl cream
  • 0.5 egg white (my egg was huge)
  • Dash of violet liqueur - I used Bitter Truth's
  • Rhubarb Soda
Mix the first seven ingredient in a shaker - this is one of the few drinks I break out my Boston shaker for, as I feel I have more control over a cobbler with my short arms - start by dry shaking for as long as you can manage and then add the ice. Again shake as long and as hard as you can and then strain into a Collins glass or another tall glass. Finally add the Rhubarb Soda and enjoy.

Also remember to drink to Fred over at Cocktail Virgin Slut who keeps MxMo alive.



  1. I made strawberry rhubarb pie for the first time last week and fell head over heels in love with it -- this sounds like yet another great way to use rhubarb! yum.

  2. Rhubarb is my spring love and then raspberry take over in July. Here is another great way to drink the red stalks: http://www.ginhound.com/2014/05/nordic-daiquiri.html