This week’s cocktail, courtesy Bywater American Bistro’s Bar Manager Rick Powanda in New Orleans, is a unique twist on a classic gin cocktail.
“I was inspired by New Orleans for this drink mostly. The sparkling lambrusco seemed like the perfect choice to sub with soda water, which is traditionally in a Ramos Gin Fizz,” said Powanda “Also a New York Sour was the inspiration for the flavor profile. Our Lambrusco is perfect for this cocktail. The dry aspect of the wine balances out the sweetness from the syrup, rye, and dram while beautifully highlighting the baking spice notes of the cocktail.”
Ingredients:
- 1 oz Rittenhouse Rye
- 1/2 oz St. Elizabeth Allspice Dram
- 1 oz simple syrup
- 1/2 oz lemon
- 1/2 oz lime
- 1 oz egg white
- 2 oz heavy cream
- 4 dashes Angostura bitters
- 2 oz Fattoria Moretto Lambrusco (a dry lambrusco)
Instructions:
In a collins glass pour 2 oz of lambrusco. Add all ingredients except heavy cream and dry shake to emulsify egg white. Add 2 oz cream and ice and shake (for 5 to 7 minutes). Slowly strain the cocktail into the collins glass with the lambrusco, to the top. Put in fridge to leg cream set (3 minutes). Pour rest of drink in to get the classic ramos gin fizz head on it.
Let us know if you have a cocktail recipe you love or if there’s a recipe that you want us to break down on social media with the hashtag, #TWLScocktail. Please drink responsibly.
