Classics
Grohusko's unusually perfumed 1910 fizz is not the later Ramos formula. It deserves its own place: citrus-led, faintly violet, and luxuriant without becoming heavy.
Reference: J. A. Grohusko · 1910 · Open source page ↗ · Scale it, save it, or twist it below.
Ingredients
Gin, three citrus fruits, Creme Yvette, cream, and egg white shaken into a floral cloud.
Taste: mixed citrus · violet · soft cream · fine foam
London dry gin
45ml
Creme Yvette or creme de violette
Creme Yvette is the historical ingredient
10ml
Fresh lemon juice
10ml
Fresh lime juice
10ml
Fresh orange juice
10ml
Pasteurized egg white
25ml
Heavy cream
10ml
Simple syrup
10ml
Soda water
30ml
How to make it
Dry shake everything except the soda without ice until emulsified.
Add cold ice and shake hard until the tin is frosted.
Strain into a chilled fizz glass, top slowly with soda, and express a small orange zest above the foam.
Source: DosVermuts adaptation of J. A. Grohusko, Jack's Manual (1910), p. 60, LOC image 68 · A trusted classic — make it as-is, scale it, or twist it.
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