1/2 oz Lemon Juice
1 Egg White
2 oz Aged Rum (Turkey Shore Tavern Style)
1 oz Cream
3/4 oz Vanilla Syrup (BG Reynolds)
3 drop Orange Flower Water
2 dash Orange Bitters (Regan's)
Shake the citrus and egg white. Add rest of the ingredients and ice, and shake again. Strain into a Collins glass containing 1 1/2 oz soda water.
The Wednesday before we left for Portland Cocktail Week, we decided to make another one of Rhiannon Enlil's Ramos Gin Fizz variations that appear in Food & Wine: Cocktails 2012. The other one of hers we made was the Ginger Baker Fizz which was a delicious gin and ginger tribute to the Cream drummer who went on to work with Africanesque world music. This one, the Rum Julius, was a homage to the mall food court treat and called for aged rum as the base spirit.