The ABSINTHE MINDED LEPRECHAUN, A Gin, Basil & Mint Fizz Cocktail

I have a thing for Ramos Fizzes. I love them. I've said that before, but it bears repeating because this is my St Patrick's Day riff on two New Orleans classics, the Ramos Fizz and the Absinthe Frappé. It's really more of a Fizz than a Frappé and there's no orange flower water in the recipe, which kind of defines a Ramos. They were my inspiration because if there's ever a city for celebrating St. Patricks Day, outside of NYC, it's The Big Easy.

I played a LOT fast and loose with the ingredients, well sorta. Just remember I'm not calling this any kind of Ramos or a Frappé and those aren't very Irish names anyway.


1-1/2 Oz. Gin
1/4 Oz. Absinthe
1 Oz. Lemon Juice
1 Tbsp. Basil Mint Syrup*
1 Oz. of Half & Half
Pasteurized Egg White

Garnish: Fresh Basil and Mint Leaves 

Tools: Blender, Cocktail shaker 

Glass: Collins

Chill your glass.
Add all the ingredients except the ice to a blender and blend for 25 -30 seconds.
Add the ice to your shaker, transfer the drink from the blender and shake for 30 seconds more.
Pour into your Collins glass, top off with soda, garnish, add a straw and serve.
*Here's a great recipe for Basil Mint Syrup.  I cut it in half and used equal amounts sugar and water for a slightly thicker syrup.

CAUTION: Have too many and your cat might sneak a sip while you're busy doing other things ...


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