Inspired by a New Orleans classic, the Spring Fizz is one of our interpretations of the Ramos Fizz. Honey, grapefruit and a marriage of botanicals are combined with some egg white and heavy cream to create a lush, hyper silky and super sexy foam-heavy beverage. Expect some citrus flavours with notes of local honey within this froth filled delight. The more you shake, the better it gets. Feel free to skip arm day at the gin, oops, we mean gym after shaking up one of these bad boys.

INGREDIENTS

• 1 ½ oz Top Shelf Gin
• ¾ oz Grapefruit Juice
• ¾ oz Honey Syrup
• 4 Dashes Top Shelf Blueberry Bitters
• City Seltzer Orange Cream
• 1 oz Heavy Cream
• Egg white

Note: 1 oz of pasteurized egg white from a carton is equivalent to one white from a fresh egg. 

GARNISH

Half Lemon Wheel

GLASSWARE

Collins Glass

DIRECTIONS

Add all ingredients except the Orange Cream City Seltzer and the garnish to a cocktail shaker without ice. Shake vigorously for 1 minute to thicken the cream. Add ice to the shaker and shake hard and fast for 5 minutes. You may shake for up to 10 minutes. The longer, the better. Strain into a Collins glass (without ice). Let the cocktail sit for 1 minute to let the foam settle. Gently and slowly pour the Orange Cream Seltzer until the foam pops up above the rim of the glass. Break a dehydrated lemon in half and garnish with a half. Enjoy with a straw. 

Note: 1 oz of pasteurized egg white from a carton is equivalent to one white from a fresh egg.