Thursday, July 5, 2012

ginger baker fizz

2 oz Gin (Beefeater)
3/4 oz Lemon Juice
1/2 oz Crème de Cacao (Marie Brizard)
1/2 oz Ginger Liqueur (King's Ginger)
1 1/2 oz Heavy Cream
1 Egg White

Shake the egg white and lemon juice without ice. Add the rest of the ingredients and ice, and shake again. Strain into a Collins glass with 1 1/2 oz ginger beer (AJ Stephans), garnish with an orange twist, and add a straw.
Two Fridays ago, I was flipping through Food & Wine: Cocktails 2012 when I was tempted by Rhiannon Enlil's Ramos Gin Fizz variation called the Ginger Baker Fizz. The drink is a tribute to the legendary Cream drummer who later went on to help popularize African-influenced world music. The Fizz began with orange oils from the twist along with ginger notes from the liqueur and beer. The creamy lemon sip gave way to a gin, chocolate, and ginger swallow. Overall, I was quite surprised at how the chocolate notes sang out more than the ginger in the mix.


bza said...

Her drinks are hardcore, and this one is no exception. I'm not sure how she comes up with this stuff - it's definitely on a mad scientist tip. I see you've had the start and finish before - that's a real wtf concoction.

frederic said...

We definitely love her drinks and her bartending. She was our first bartender at the Cure back in 2009. We just made one of her drinks from Beta Cocktails last night, so that post should be up in a week or two!