Paradise Wódka Fizz
Recipe by Rebecca Skinner
- 1 oz. Lemongrass Simple Syrup*
- 1.5 oz. Fresh Lemon Juice
- 1 Egg White or 3 tbsp. Egg White Substitute
- 1 oz. Heavy Cream
- 1.5 oz Wódka
- Soda Water
Preparation: Combine all ingredients except soda. Dry shake vigorously until emulsified (about 1 minute). Add ice, shake again. Strain into chilled coupe glass. Wash down inside of shaker with soda water, and top cocktail with this soda. Garnish with 5 drops of bitters (Angostura or 1831) in a line, and draw a pick through to make hearts. Add fresh edible flowers.
*Lemongrass Simple Syrup
1 cup water, 2 cups white sugar. Bring to a simmer, add 2-3 inch pieces of fresh lemongrass, 1 tbsp. dried juniper berries, 1 tbsp. Grains of Paradise, and 6 drops of Orange Blossom Water. Remove from heat, let steep one hour, cool, and store in airtight container under refrigeration. Syrup is good for 1 month.
Garnish: Bitters and Fresh, Edible Flowers (I used house grown Nasturtium and Pansy)
Glassware: Coupe Glass
I am endlessly fascinated by classic cocktails, and the Ramos Gin Fizz is one of my favorites. With that in mind, I wondered how I could make a lighter and more complex drink using vodka. A shopping trip with a fellow bartender to an international grocery store led me to a lemongrass syrup. I found fresh, local lemongrass, and decided to make a syrup showcasing the flavor, but with a bit of spice and bitterness. The juniper berries give a hint of subtle gin flavor without the overpowering herbaceous blend of most modern gins. The Grains of Paradise, often used in Belgian Witbiers, adds a bit of spice, and the orange flower water is bright and perfumed, and adds a beautiful roundness to the aroma. At Boar’s Head, we are lucky enough to have access to our own hydroponic garden, so we have beautiful edible flowers year round. It is an eminently drinkable, smooth and creamy cocktail that is both refreshing and heady. Perfect for those hot, late summer days, or any time you want to take a trip to Paradise.