Throughout December, The Cascade Room has offered plenty of appropriately boozy wintry drinks, perfect for raising a glass to the festive season. This year, Cascade's general manager, Justin Taylor, created the Candy Cane Fizz, which is a twist on the Ramos Fizz that opts for cachaça (a distilled spirit made from fermented sugarcane juice) instead of the standard gin, adding a lovely sweetness to the drink and complements the mint liqueur.
Garnish with a candy cane and cheers Santa if you happen to catch him headed down your chimney tonight.
Candy Cane Fizz cocktail
Add cachaça, menthe-pastille, cream and egg white to a cocktail shaker (no ice) and shake briskly until a nice, thick foam develops (approximately 1 minute).
Next, add ice to the shaker and shake again for another minute.
Then, pour one ounce of soda water into a glass (a highball glass works well), and add the liquid from the shaker. Slowly add more soda to fill up the glass, add enough so that there is a bit of foam peeking over the top of the glass.
Sprinkle with candy cane dust. Cheers!
- Yield:
- 1 cocktail
- Prep Time:
- 5 minutes
