Food and Drink

   

Cocktail of the week: Ramos Gin Fizz

Posted by

<
>

Our cocktail of the week is the Ramos Gin Fizz, a drink that dates to late 1800s New Orleans. It is famous for its use of both cream and egg white (unusual in cocktails) in order to get a stiff, frothy texture – like a boozy milkshake!

To get this texture, the hotels selling the cocktails would have to employ bartenders purely to shake the Ramos – sometimes for up to 12 minutes – in order to emulsify the egg and cream and get the required foamy consistency. Though cocktail history is often useful, it’s not always the most fun part of a drink. So, the guys at Lily Blacks decided to jazz it up a bit by adding some jam and a sprinkling of their favourite breakfast cereal.

The cocktail, called ‘Breakfast in New Orleans’ contains:

50ml Sipsmith Gin
10ml Apricot Brandy
2 barspoons Apricot Jam
30ml Cream
30ml Sugar Syrup
30ml Lemon Juice
1 Egg White
Froot Loops

Add all the ingredients to a shaker. Shake once without ice (for about 30 seconds) and then shake hard with ice. Strain into a highball glass and top with soda, then sprinkle Froot Loops over the top. Best enjoyed in the morning (1am at Lily Blacks still counts).


Art & Design

http://www.milkbarmag.com/2016/11/25/garden-design-fest/

Garden Design Fest

Garden Design Fest showcases 46 of Victoria’s most spectacular gardens, highlighting the work of some of the most acclaimed garden designers in the country.

http://www.milkbarmag.com/2016/09/15/who-is-fitzy-fox/

Who Is Fitzy Fox?

Milk Bar Magazine speaks with Amelia Trompf, the author of the new children's book Who is Fitzy Fox?, set right here in Melbourne.

http://www.milkbarmag.com/2016/08/30/degas-a-new-vision/

Degas: A New Vision

The NGV has been filled with the talented Edgar Degas’ art containing 206 pieces of work.