Food and Drink
Posted by Dan Kuseta
25. Oct, 2013
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 Sugar Syrup
30ml Lemon Juice
1 Egg White
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).
Movenpick are giving away over 5,000 scoops of ice-cream across their 23 boutiques this Monday!
Singer, songwriter and comedic genius Jude Perl will launch her debut album Modern Times at The Toff in Town.
Milk Bar Mag got to speak with JackJackJack's singer Maggie Baines about their upcoming show at the St Kilda Festival.