Peach Blow Fizz
“A variation on the Ramos Gin Fizz, it trades the orange flower water for fresh strawberries. It's a great dessert drink that requires careful construction to execute and is as fun to make as it is delicious. Strawberries and cream balanced by a botanical dry gin is a match made in cocktail heaven.”—Jon Nutter, Pouring Ribbons, New York, NY
1.5 oz gin
3/8 fresh lemon juice
3/8 fresh lime juice
3/4 simple syrup
1 egg white
3 medium strawberries
1 oz cream
This one’s involved, but well worth it: Combine gin, simple syrup, lemon and lime juice. Add strawberries and muddle to a fine pulp.
Add egg white and dry shake the mixture until well incorporated. Add a couple small ice cubes and whip shake until the ice has fully dissolved. Add cream and shake for an additional five seconds.
Pour an ounce of club soda into a chilled Collins glass and and dump the contents of the drink into the soda. Put the drink into a freezer for one minute to allow it to settle. Place the end of a bar spoon down the middle of meringue that has formed on the top of the cocktail and splash an additional ounce of club soda carefully down the bar spoon in order to cause the meringue to rise a half inch above the rim of the collins. Remove spoon carefully, insert a straw, and enjoy.
*To simplify, you can just put 2 oz of club soda at the bottom of the Collins and dump the mixture in and it should rise slightly above the rim without using the spoon technique. The longer method produces a more visually pleasing and smooth texture to the rising meringue, but it tastes equally delicious either way!