I really enjoyed this cocktail for it's relative dryness and silky texture due to egg white and a splash of cream. Despite those heavy ingredients, it wasn't exactly a dessert drink. You could easily start your evening with it; I imagine the setting: a cafe table along the Seine. This drink is so traditional cafe drinking, you'll think you are in Paris.
Ricard has some sugar in it to help create the egg white foam, but you'll need to add a little more. Ricard is pretty dry for all that flavor, so it helps to add a bit. I recommend a teaspoon of simple syrup.
- 1 1/2 oz. Ricard
- 1 oz. gin (MurLarkey used)
- 1/2 egg white or thereabouts
- 1/2 oz. cream
- sugar syrup to taste (1 tsp. recommended)
Combine all ingredients in a shaker with ice. Shake and strain to remove ice. Dry shake without ice to add foam and pour into a chilled cocktail glass.
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