Of all the strange concoctions I have measured into a shaker the Snow Ball from the reprint of the 1935 edition of the Bar La Florida Cocktails wins hands down.
It's a mix of gin, creme de menthe, Parfait Amour and milk. Even stranger is the fact that the measurements are given as 1/3 each - not one third of an ounce or anything like that, so I just went with equal measures and hoped the creme de menthe would not overpower the other three ingredients.
It did but since I used the aptly named and super tasting glacial Creme De Menthe from Tempus Fugit it seemed fitting for a snowball or even a snow ball.
I do think that the milk to some extent pulls the drink together - both visually and taste wise. But the milk is also the weak point of the drink.
For the briefest moment in time - long enough to snap a picture thankfully - the drink looked drinkable but a short while later the booze split the milk leaving a translucent liquid in the bottom of the glass and curds on top.
I have few food hang ups and drank it regardless but it would be a disaster at a party or in a bar, so I wonder how they managed at El Foridita in Havana in 1935.
The milk I used was organic whole milk, perhaps a more processed milk will hold up better?
- 1,5 cl gin
- 1,5 cl creme de menthe
- 1,5 cl parfait amour (I used Bitter Truth creme de violette - and I do know that Bols claims parfait amour is a purple curacao)
- 1,5 cl milk
Hmm...or maybe something like rice milk would work?ReplyDelete
Could be - not sure I am going to experiment with it though. I am glad I have tried it, but that is about it.ReplyDelete