Last week Joe and I were trying to use up the Thai tea syrup that we made for Thai week. I really wanted to try rum and Thai tea syrup together, so I suggested that we make a drink out of the two. We waited until later in the session to explore this idea, and, since we hadn’t made one yet, why not a fizz?
Thai Tea Rum Fizz
2 oz Doorly’s rum
1 oz Thai tea syrup
.75 oz Acid phosphate
1 oz Heavy cream
Dash of allspice dram
White of 1 Egg
Top with soda water and flamed angosturaCombine all but the toppers and dry shake for about a minute. Add ice and shake again to chill. Strain into a tall glass and top with soda water. Add 4 drops of angostura and use a toothpick to swirl it into the foam. Flame a bit more angostura over the top.
Traditionally, a fizz contains gin, lemon juice, sugar, and carbonated water. A Ramos fizz has all of that plus egg white, cream, and orange flower water. We decided to make ours more like the Ramos fizz, with some twists. I wanted the flavor profile to be focused on the rum and thai tea, so I chose to use acid phosphate as the souring agent, which is sour yet neutral. Unfortunately, we didn’t have any orange flower water, but we added some allspice dram to spice it up a bit, which paired well with the rum.
The fizz is an interesting form of cocktail. I guess I would describe this drink as kind of like an alcoholic milkshake. At first I wasn’t sure it was what I wanted, being rich and thick, but by the end of the glass I was sorry to see it finished. The aroma of charred bitters and the tiny bite from the allspice complement the rum rather well. Working with cream turned out to be a double-edged sword because, although it adds body to the drink and helps to draw out the sweetness in the tea flavor from the syrup, too much of it clobbers some of the tea’s complexity. For that reason, we used half as much cream as you usually would for a Ramos fizz.
Enjoy!
November 9, 2012 at 10:01 am
Yum!!! Looks fantastic. Wish I’d made time to comment on several other of your recent posts – love seeing your creations pop up in my inbox. You guys are getting super talented with this creating!!
November 9, 2012 at 10:48 am
That is so pretty, I would feel bad about drinking it. It needs to be framed in a glass box and placed in a museum.
I love your photography and how you present your concoctions…
alison
November 18, 2012 at 3:46 pm
Great idea, How did you make the syrup and what kind of tea did you use?
November 18, 2012 at 10:08 pm
Thai Tea Syrup
1 cup of water
1 cup of sugar
5 bags of Thai black tea
Simmer for fifteen minutes until the syrup is rich and the tea is deeply extracted and concentrated. Fortify with 1 oz of Everclear.
Read more about it here: https://measureandstir.com/2012/10/18/singha-highballs/
December 12, 2012 at 11:19 pm
Yeah, this looks amazing. I have to ask about the process of “flaming bitters,” though, as I’d never even thought to do that. What’s the technique there, if you don’t mind telling?
December 13, 2012 at 12:57 am
First, we poured some angostura bitters into an olive oil sprayer. Then, using a lighter, spray the bitters through a flame over the drink. This gives a smokey “flamed” flavor to the bitters, and to their aroma as well. It also affects the color as well, turning the bitters a bit darker than usual. It’s a very similar technique to flaming the oils expressed from an orange peel.
December 13, 2012 at 9:05 am
Flaming bitters! That’s fantastic! Have you made any other cocktails with flaming bitters so far?
December 13, 2012 at 9:40 am
Here’s another drink we made that uses this technique. The post also has a cool picture of Joe spraying the bitters through a flame.