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February 25, 2009

We ran out of seltzer water last night, so M. made my favorite cocktail — a Ramos Gin Fizz — with Champagne instead.  He reduced the sugar, as I like it, and made a few more refinements to the classic New Orleans recipe, trading out orange flower water for rose. The result?  An incredibly delicious, fresh, frothy concoction we’ve named for one of my many nicknames… The Norichka 1.5 oz. Beefeater0.5 oz simple syrup or 1 tsp superfine sugar1 oz heavy cream1 egg white0.5 oz lemon juice0.5 oz lime juiceChampagnerose flower waterPlace all ingredients except Champagne and rose water into a cocktail shaker. Shake briefly without ice to emulsify. Add ice (preferably a large chunk of block ice) and shake VIGOROUSLY for 2-3 minutes. Add 1 oz Champagne to fizz glass. Strain shaker contents through chinois into fizz glass. Set aside ice block. Rinse sides of shaker with Champagne and pour resulting mixture into fizz glass. Add 2 drops rose flower water.

We ran out of seltzer water last night, so M. made my favorite cocktail — a Ramos Gin Fizz — with Champagne instead.  He reduced the sugar, as I like it, and made a few more refinements to the classic New Orleans recipe, trading out orange flower water for rose.

The result?  An incredibly delicious, fresh, frothy concoction we’ve named for one of my many nicknames…

The Norichka

1.5 oz. Beefeater
0.5 oz simple syrup or 1 tsp superfine sugar
1 oz heavy cream
1 egg white
0.5 oz lemon juice
0.5 oz lime juice
Champagne
rose flower water

Place all ingredients except Champagne and rose water into a cocktail shaker. Shake briefly without ice to emulsify. Add ice (preferably a large chunk of block ice) and shake VIGOROUSLY for 2-3 minutes. Add 1 oz Champagne to fizz glass. Strain shaker contents through chinois into fizz glass. Set aside ice block. Rinse sides of shaker with Champagne and pour resulting mixture into fizz glass. Add 2 drops rose flower water.

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