Cream Gin Fizz

Posted by TraderTiki on August 9th, 2007 — Posted in Don the Beachcomber, Drinks, Gin, Morning Cocktails, Sippin' Safari

Cream Gin Fizz

Turning through the pages of Sippin’ Safari, what instantly catches my eye but the Cream Gin Fizz!  How wonderful that my obsessions with Breakfast Cocktails and Tiki mix so wonderfully.

So, gathering up my trusty shaker, some ice, and other accoutrements, I set about to the recipe from page 73.

A delightful mix, the all lime really makes it sparkle, and differentiates it from the flowery sweetness of the Ramos Gin Fizz.  The other advantage?  No egg white.

Understand, if someone told me the Zombie was originally mixed with bull’s blood and sheep urine, I’d be in the pasture with a knife and measuring cup.  However, there are some folk out there that find animal ingredients just a bit too “ooky”.  So, while not my choice, I’m always up for whatever the crowd is paying for, and glad to add this non-egg morning fizz to my menu.


Brandy Milk Punch

Posted by TraderTiki on August 2nd, 2007 — Posted in Brandy, Classic Cocktails, Drinks, Morning Cocktails, Recipes

Much thanks to Darcy O’Neil for his post on Brandy Milk Punch.

They’re not often heard of beyond the Bloody Mary or Mimosa here in the west, but breakfast cocktails have been around since man first thought to mix 2 parts hair of the dog with 3 parts morning after medication (eggs, milk). I’ve been aware of milk punches for awhile, but finally was inspired by Darcy’s Brandy Milk Punch post. I’ll let you head there for the recipe.

I’m not going to say it was a complete flop, but just reinforces how much the right ingredients are necessary. For the Brandy, I used Christian Brother XS. My experience with Brandy is pretty much limited to my parents’ Hot Toddies, with the ancient bottle of Christian Brothers brought out only during the winter holiday season. Beyond Christian Brothers, I’ve had a few excellent Pear Brandies, but still haven’t found that Brandywine so lovingly discussed as the drink of heroes. Christian Brothers seems, like so many brands, to have a bit of a sharp burn just to remind you who they are, almost as though they are branding your memory via your tongue. So, I can’t really say the Brandy mixed that well. However, I will give it credit in that there was not a drop of half and half or whole milk in the house.

Milk or cream is something that just cannot be skimped upon. A bit sadly, we live in a world (well, at least I do) that has moved on from Cow’s Full milk, the kind that invades your cereal’s bright colors, and sticks to the roof of your mouth. Nowadays, in this household, it’s skim skim skim. I used Skim Royale, a whipped concoction attempting to make skim milk more like 2%, but I’m now seeing, or really, tasting, the error of my ways.

When a proper cream is used, the flavor can be so spectacular, hiding any alcohol burn from the spirits. In this case, however, the Skim Royale had met its match, and laid down to die. The nutmeg, taking up the call, decided to increase the spicy burn of the Brandy. I was a little overzealous (had to take a pretty picture!).

A failure? Partially. A misery? No. I will say this though, my morning is feeling very eXtra Smooth. As my dear friend Craig would say “How else would you stop the shaking in the morning?”

Brandy Milk Punch

Brandy Milk Punch

2 oz Brandy
3 oz Milk
1 tsp Sugar

Shake the Brandy, milk, and sugar with ice and strain into a Double Rocks glass. Garnish with nutmeg.

A great variation I’ve seen done at Screen Door here in Portland adds a rum of Pernod and sugar to the glass, which is utterly delightful.

Brandy Milk Punch, as served at Screen Door

Drink and Enjoy!


Ramos Gin Fizz

Posted by TraderTiki on July 31st, 2007 — Posted in Gin, Morning Cocktails

While it can be painful, a truly masterful Ramos Gin Fizz is a thing of beauty.

I’m not quite there yet, but man oh maneschevitz,  did magic come out of my shaker today.

A little while back, researching the Sazerac, I found this NOLA’s best cocktail video series from NOLA.com starring Chris McMillian of the Library Lounge.

My first cocktail ever was a Ramos Gin Fizz.  I don’t mean when I was 21 everyone at the bar was buying me fancy cream drinks.  I mean, when I was maybe 5 or 6 years old, sitting at Jocko’s Steakhouse, I remember taking a look at the pretty drink they had brought out for my mother.  I wondered if it tasted as good as it looked… all frothy on top, with a little nutmeg sprinkled on top for fragrance and color.  It did, even better in fact.  I’ll never shy away from an offered Mimosa, and I’m still trying find pleasure in a Bloody Mary, but the Ramos Gin Fizz is, for me, the king of morning cocktails.

After watching the Ramos Gin Fizz video a few times, I was utterly convinced I had to make one, and soon!  A first attempt after finding the recipe in Trader Vic’s bartenders guide came out.. well, tasty.  But just not quite there.  After watching the Ramos Gin Fizz video though, I was ready to try again.

Ramos Gin Fizz

Ramos Gin Fizz

  • 2 oz Old Tom Gin (Substitute Bombay Dry with 1 drop simple syrup)
  • 1 egg white
  • 1 tsp Sugar
  • 2 tbs Cream
  • 3 drops Orange Flower Water
  • 1/2 oz Lemon
  • 1/2 oz Lime

Shake vigorously for two minutes with finely cracked ice; strain into Chimney Glass.  Fill with Soda and agitate to develop foamy head.

This time?  Success.  The presentation is great, nothing really beats a bit of meringue perched on the side of the glass.  Frothy and thick from the egg white, you really can’t beat the drink for its charm.  But the flavor and texture combine wonderfully, coating the tongue with hints of vanilla and orange, the alcohol bringing the citrus and vanilla up through the nose.  Just pure delight in a glass.  Did I really shake it for 12 minutes?  I have to admit my hands aren’t adapted to it just yet.  But, I’ve got a lot of Ramos Gin Fizzes yet to make in my lifetime.  There’s always time for practice.