Ramos à la Mode
Ingredients:
- 1.5oz Doumar’s waffle cone infused Ironclad Distillery Sweeter Creations Maple Syrup Cask Bourbon*
- 0.5oz spiced vanilla liqueur
- 0.25oz Copper Fox Distillery Amaro Y Arroyo
- 1 oz egg white (or equivalent)
- 1 oz malted heavy cream**
- 4 drops saline solution
- 2.5 oz cream soda
Preparation:
*Doumar’s waffle cone infused Ironclad Bourbon Finished In Maple Barrels – combine 2 crumbled Doumar’s waffle cones with 6 oz bourbon. Allow to infuse for 1 hour. Fine strain.
**malted heavy cream – combine 1 tsp. malted milk powder with 3 oz heavy cream.
Combine bourbon, spiced vanilla liqueur, Amaro Y Arroyo, saline, and cream in a shaker tin and set aside. Shake egg white in a separate shaker tin for 20 seconds to emulsify and add to the other ingredients with one large cube and a small handful of pebble ice. Shake vigorously for one minute. Strain into a 7oz Collins glass and place in the freezer for 5 minutes. Remove from freezer and poke a hole in the center of the drink with a straw. Gently pour about 1.5oz of soda directly into the hole until it reaches the top of the glass. Return to freezer for 5 minutes to set. Remove from freezer once again and repeat the process of poking a hole with the straw and pour remaining soda to achieve the desired “Ramos effect.” Garnish with a piece of toasted Doumar’s waffle cone, replace straw, and enjoy.
