Ramos Melon Fizz
A riff on the Ramos Gin Fizz →
ShakenCollins
Ingredients
- 1egg white
- ¾ ozheavy cream
- ¾ ozlime juice
- ½ ozrich simple syrup1.5:1 ratio (1.5:1 ratio)
- ½ ozMidori
- 1¾ ozginrice-washed; see notes (rice-washed; see notes)
- soda waterTopo Chico preferred (Topo Chico preferred)
Garnish: Imperial-grade matcha
Preparation
- 1.
Add all ingredients except the soda water to a cocktail shaker and vigorously dry-shake (without ice) for 15–20 seconds.
- 2.
Add 1 square ice cube and 1/4 cup crushed or pebble ice. Shake until you can’t hear the ice.
- 3.
Aerate the cocktail once by pouring it from one shaking tin into the other, drawing your hands apart as you do so to increase the distance of the pour.
- 4.
Gently pour into a chilled Collins glass. Place in the freezer and keep undisturbed for 5 minutes.
- 5.
Remove from the freezer and carefully separate the edge of the foam from the rim of the glass with a metal pick.
- 6.
Slowly add soda water down the center of the drink, making sure the foam is nice and thick and rises above the rim of the glass.
- 7.
Insert a metal straw directly in the middle of the foam and dust with matcha.
Notes
Rice-washed gin: Gently wash ⅓ cup of jasmine rice in plain water, then spread across a sheet pan and toast in an oven at 350°F for 5–10 minutes, or until aromatic and very dry. Sous-vide the toasted rice with a 750ml bottle of Wonderbird Gin No. 61 at 110°F for 24 hours. Strain through a fine-mesh strainer.
