Red rose petal
How to make:
SHAKE first 5 ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and slowly pour 2/3rds of the contents of the shaker from a higher than normal height into a chilled empty glass (no ice in glass) while simultaneously pouring soda with your other hand. The cocktail and soda should form a single stream of liquid falling into the glass.
As when pouring a Guinness, to achieve a perfect head on a fizz, the cocktail should be left to settle for at least a minute before topping off with what remains in the shaker. Ideally, during the settling period, the glass should be placed in a glass froster/fridge/freezer. As the final contents of the shaker are poured into the glass so the head should rise like a souffle.
|2 fl oz||Portobello Old Tom|
|1 fl oz||Lime juice (freshly squeezed)|
|1/2 fl oz||Raspberry (framboise) sugar syrup|
|3 drop||Orange flower/blossom water|
|2/3 fl oz||Pasteurised egg white|
|Top up with||Thomas Henry Soda Water|
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A Gin Fizz with pleasing rich raspberry notes.
Adapted from a recipe in Charles H. Baker's 1939 The Gentleman's Companion, a book of travel memoirs and recipes. He discovered this "Colourful, eye-filling experience" of a libation at the Strangers Club in Colon, Panama.
There are approximately 189 calories in one serving of Bird of Paradise Gin Fizz.