Friday, October 30, 2015

rum fizz tropical

1 1/2 oz Old Monk Rum
1 oz Coconut Cream
1 oz Pineapple Juice
3/4 oz Lime Juice
1 1/2 oz Heavy Cream
1 Egg White

Shake once without ice and once with ice. Strain into a Collins glass with 2 oz soda water. Garnish with an orchid and freshly grated nutmeg.

For a first drink at the Baldwin Room at Sichuan Garden II, I asked bartender Vannaluck Hongthong for the Rum Fizz Tropical. Van described how this was Ran's Ramos Gin Fizz crossed with a Painkiller. I was drawn to it for it reminded me of Charles H. Baker's Gin Fizz Tropical which Baker described as "an affair based on the New Orleans Fizz background but using pineapple syrup... instead of sugar, and juice from... green limes instead of lemon." Here, the Ramos theme included pineapple juice not syrup, and the syrup's sweetness was derived from coconut cream instead.
The Rum Fizz Tropical started with a nutmeg spice and floral bouquet. Next, a carbonated creamy coconut and lime sip transitioned into pineapple and dark rum on the swallow.

No comments: