A modern take on the classic Ramos Gin Fizz. —The Eddy
Fruity Pebbles cereal
750 millimeter bottle aperol
Greenhook Old Tom Gin
fresh lemon juice
fresh grapefruit juice
In This Recipe
To make the Fruity Pebble-aperol, add 750 millileters to half a quarter container-full of Fruity Pebbles. Let the mixture sit for 15 to 20 minutes. Then, strain out the cereal with a cheesecloth. Set aside 1 1/4 ounces for this recipe and keep the rest for another cocktail.
To make the gum Arabic syrup, in a small sauce pan bring the water and sugar to a simmer. Add the gum Arabic and bring contents to a boil, stirring constantly. Cook for 50 minutes on high heat while stirring. Not all of the gum Arabic powder will dissolve, so strain the residual powder out. Cool and refrigerate. Reserve 1/2 ounce for this recipe and saving the rest.
To compose the cocktail, dry-shake all of the ingredients in a shaker (dry-shake = no ice). This technique emulsifies the contents and aerates the egg and cream.
Add an ounce of crushed ice or a single 1- by 1-inch ice cube to the shaker and shake until the ice melts. This may take up to 15 minutes (this is your arm workout).
Pour the contents into a Collins glass, then pour seltzer water into the glass up to the rim.
Place the glass in a blast chiller or freezer for 4 minutes.
Poke a hole in the center of the cocktail and pour more seltzer into it until the meringue rises (gently, to avoid overflow). Serve topped with Fruity Pebbles.