Phantom Drift

Alex Smith, Whitechapel | San Francisco

This Ramos Gin Fizz variation is part of the new fall 2017 drink menu at gin-centric Whitechapel. A couple of dashes of pink peppercorn bitters lend a refreshing, savory touch to this creamy “aperitivo fizz.”


Serving: 1

  • 1 ounce Broker's London dry gin
  • 1 ounce Aperol
  • 1/4 ounce Gran Classico
  • 1/2 ounce lemon juice
  • 1/2 ounce honey syrup, (1:1, honey:water)
  • 3/4 ounce egg white
  • 2 dashes pink peppercorn bitters (See Editor's Note)
  • 2 ounces Prosecco

Garnish: cracked pink peppercorns

  1. Combine all ingredients except the Prosecco in a mixing tin without ice, and shake well.
  2. Add ice to the mixing tin, and shake again to chill.
  3. Open the tin and pour in the Prosecco.
  4. Double strain into a Collins glass without ice.
  5. Twist an orange peel over the drink to express the essential oils, then discard the peel.
  6. Garnish with cracked pink peppercorns.
Editor's Note

To make pink peppercorn bitters, Smith infuses Regans' Orange Bitters with 1 teaspoon of cracked pink peppercorns.

Tagged: Ramos Gin Fizz