Grey Fizz

The first official Grey Season cocktail. A play on the famous Ramos Gin Fizz. If you’re familiar with the history and technique of a Ramos, you’ll know that this isn’t a quick drink to make… but it is worth it.

Pro tip: Don’t ever order a Ramos from a bartender when the bar is busy unless you enjoy cold stares.

Ingredients

2.0 oz - Bombay Sapphire East Gin

0.75 oz - Giffard Banane Du Bresil

0.5 oz - Lime juice

0.5 oz - Yuzu juice

0.5 oz - Heavy Cream

1 Egg white or 1 oz egg white substitute such as aquafaba

3 dashes Orange Blossom Water

1 pinch of activated charcoal

Club Soda (pre chilled)

Dried Rose for garnish

Technique

• Add gin, banana liqueur, lime, yuzu, heavy cream, egg white, activated charcoal and orange blossom water to a shaker

• Shake without ice (dry shake technique) for approximately 20 seconds to properly aerate the egg white and give the drink a nice foam. To reduce the risk of bacteria, rinse the egg well first before cracking it open. It’s debatable whether the acid in citrus kills the bacteria but, it’s always safer to start with a clean egg.

• After the dry shake, add ice to the shaker. For any Ramos style cocktail, you need to shake vigorously until the ice is completely gone or almost gone.

• Double strain the content into a Collins glass.

• Let the drink sit for about 1 min

• Using a bar spoon: tucked towards the inside of the glass on one side, pour the club soda down the twisted stem of the bar spoon until the foam comes to a head and starts to rise above the glass.

• Garnish with a single dried rose on top