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
Also remember to drink to Fred over at Cocktail