I had fun experimenting with this drink. I've long been a fan of the Ramos Fizz, a typically gin-based drink. Earlier this year during Lilac season I made this one. It's a beautiful drink, but it's kind of a pain in the ass to make, because of all the shaking required and there are more than 5 ingredients. A little secret about me, I'm actually pretty lazy when it comes to drink-making and I tend not to make anything with over 5 ingredients because it's just too fussy for me. That said, I do enjoy tinkering with the classic recipes to make them more my own. This time was no exception.
Since it's still Rhubarb season (YAY) I have a ton of Rhubarb Syrup lying around and I can't get enough of it. After all, it's only available for a few months during the year. There aren't too many things that don't go well with Rhubarb, and I am particularly fond of the Rhubarb and Rye combo. The spiciness of the Rye does a nice job of complimenting the tangy sweetness of the Rhubarb. And besides, I'm a whiskey woman at heart, so I love finding drinks where it can be subbed in easily for other spirits. It's just a great way to add variety to your normal cocktail routine. If you have a favorite drink, try substituting another liquor in place of the standard one and see how it turns out. You might find you have a new favorite on your hands.
Typically in a Ramos you would use a bit of Orange Blossom Water and top the drink off with soda, but I wanted to get a little fancy, so I used some Rose Water instead, and topped this drink with a lovely Brut Rosé. It gave it an extra element of complexity and a really nice mouth feel. Plus, topping a drink with champagne instead of soda is pretty baller, right?
Four R Fizz
- 2 oz Rye Whiskey
- 1 oz Heavy Cream
- 1 oz Lemon Juice
- 1 Egg White
- 1/2 oz Rhubarb Syrup (recipe here)
- 1/2 oz Aperol
- 1 barspoon Rose Water
- Sparkling Rosé
Add everything except the rosé to a shaker tin. Shake it without ice for 15 seconds. Add lots of cracked ice to your tin and shake the crap out of it for about 1-2 minutes. There's no shame if you have to take a break for a second, I did. Strain into a chilled Collins Glass and let it sit briefly. Add your rosé a little at a time, in stages, so that a stiff meringue forms on the top. Pouring your rosé over a bar spoon into the glass might help focus the flow into the glass better.