Wednesday, October 31, 2012

rum julius

3/4 oz Orange Juice
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.
The Rum Julius provided the rum's butterscotch notes along with citrus aromas. The creamy, carbonated orange sip was followed by the toffee rum flavors at the beginning of the swallow. Finally, the swallow ended pleasantly with the lemon and vanilla elements.

1 comment:

Lauren @ Gourmet Veggie Mama said...

Mind = blown. This looks amazing.