Rob Jones’ winning cocktail from our 2.9 event at The Red Stag Supper Club
Ramos Apricot Fizz
In a tin shaker combine the following:
One egg white
1 oz heavy cream
1/2 oz honey syrup (Half honey, half hot water, allowed to cool)
1/2 oz Green Chartreuse
1 oz Orchard Apricot
1 oz gin (Rob used Tanqueray)
2 dashes of Regan’s Orange Bitters
Dry-shake as hard as you can. This in effect beats the egg white, helping to create a foam
Add 1/4 cup of ice, then shake again, hard, until the ice is gone.
Strain into a collins glass
Light 1/4 oz Green Chartreuse on fire and drizzle it over the cocktail to caramelize the egg white foam, effectively creating a meringue on the fly.
Garnish with an orange peel.