The Ballad of Cat Ballou
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The Ballad of Cat Ballou
Serve in a Collins glass
| 1 1⁄4 oz | Tennessee whiskey |
| 0.42 oz | Strucchi Rosso Vermouth |
| 1 1⁄6 oz | *Special ingredient #1 (see above) |
| 5⁄6 oz | Lemon juice (freshly squeezed) |
| 1⁄2 oz | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative |
| Top up with | Thomas Henry Soda Water |
Garnish: Edible flowers & dehydrated peach dust. Drink should be accompanied by an antomiser of homemade edible rose & peach perfume
How to make:
SHAKE first 5 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and strain into ice-filled glass. TOP with soda. Special ingredient #1: Homemade Peach and clove liqueur Roast peach stones (that are left over by the kitchen) and add with cloves to a combination of overproof white rum and high proof vodka and leave to infuse for 36 hours. Separately, made a peach iced tea from teabags cold infused for 24 hours. Blend the two infusions together with sugar and peach juice.
Allergens:
Recipe contains the following allergens:
- Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites
- Egg white (pasteurised) - Eggs
History:
Created in 2016 by Joshua Ramsay at The blackbird in Edinburgh for Jack Daniel's Tennessee Calling competition. This drink is named after Jane Fonda's western cowgirl. Originally made with Cocchi Storico Vermouth di Torino rosso vermouth.
Nutrition:
One serving of The Ballad of Cat Ballou contains 111 calories
Alcohol content:
- 0.9 standard drinks
- 10% alc./vol. (10° proof)
- 12.5 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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