Saturday, March 29, 2008

chicago fizz

1oz 15-year Barbancourt Rum
1oz tawny port
1/2oz simple syrup
1/2oz lemon juice
egg white

top off with soda water. Recipe from Kit @Eastern Standard. Slightly different version at CocktailDB.

Mmm mmm eggy goodness! I was a bit leery of the lemon juice, but my old lady teeth were okay with it and it really added to the complexity of the smooth flavor. really pretty, creamy thing: it looked nourishing, you know? And that's exactly what it was, and not too sweet or heavy either.

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