Serve in aFizz or Highball (8oz to 10oz)
How to make:
1/ Flash BLEND first 6 ingredients without ice (to emulsify mix). Then pour contents of blender into shaker and SHAKE with ice. Strain into chilled glass (no ice in glass) and TOP with soda from siphon.
Alternatively: 2/ SHAKE first 6 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and strain into chilled glass (no ice). TOP with soda water from siphon.
|1 1⁄2 fl oz||Old Tom gin|
|1⁄4 fl oz||Créme de violette liqueur|
|1 fl oz||Freshly squeezed lemon juice|
|1⁄2 fl oz||Giffard Sugar Cane Syrup|
|1 fl oz||Single cream / half-and-half|
|1 fl oz||Pasteurised egg white|
|Top up with||Soda from siphon|
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
A delicate floral drink that is so creamy smooth that it is almost fluffy.
An adaptation of the Ramos Fizz. In his 1939 The Gentleman's Companion, Charles H. Baker Jr. credits this drinks creation to Ahmed Soliman a manufacturer and seller of Perfume Essences in the Khan el Kalili Bazaar, Cairo.