In this nonalcoholic offering, Sam Kiley marries grapefruit juice with orange shrub, aperitif syrup, egg white and soda for a French Caribbean spin on a Ramos Gin Fizz. As she explains, grapefruit was first cultivated in Barbados, and the aperitif captures the bitter flavors of France, uniting in the glass for what she calls “a true New Orleans drinking experience.”
Forbidden Fruit Fizz
Sam Kiley, Cane & Table | New Orleans
Ingredients
Serving: 1
- 3/4 ounce grapefruit juice
- 1/2 ounce honey syrup (2:1, honey:hot water)
- 1/2 ounce orange shrub (see Editor's Note)
- 1 ounce Giffard Aperitif Syrup
- 1 egg white
- Soda water, to top
Garnish: pinch of saffron
Directions
- Combine the first 5 ingredients in a cocktail shaker and shake without ice.
- Add ice and shake again.
- Strain into a Collins glass.
- Gently add a splash of soda water until the froth reaches the rim of the glass.
- Garnish with a pinch of saffron.
Editor's Note
Orange Shrub
Combine equal parts fresh orange juice and white sugar to make a syrup. Weigh the syrup, then add twice the quantity in rice wine vinegar.