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 angostura
Combine 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.