It’s 5 degrees C here, not 25 C, but for some reason, I’ve had summer-ey cocktails on the brain. Thus, when a recent challenge arose to do something with bourbon, my mind naturally turned to sours … and fizzes (after all, a fizz is nothing more than a sour with bubbles!). And from there, I began hankering for Ramos Gin Fizzes, but wanting something a little more seasonal than a fine gin, I started wondering why something similar hasn’t been done with whisky.
Bourbon and rye for some reason, tend to not dominate the summer drinks lists. Yes, bourbon makes and appearance in the julep, but on the whole, it does not have that cross-seasonal appeal that rum commands.
In a different round of season-bending set of pairings, I’ve been looking for more winter-ey ways of using falernum (most recently in the Spiced Citrus Punch), and am pleasantly surprised with how nicely it plays with the spicier, warmer notes in both bourbon and rye whisky.
I’ve used Makers 46 for this drink — a spicier, slightly more belly-warming version of the classic Makers Mark, feeling the spicy notes in the falernum would be a nice complement. The falernum has the spicy, hot notes from the ginger, and brightness from the lime, with deep allspice notes which round out the the cinnamon and nutmeg the Makers 46 gets from the French oak staves. I immediately began thinking of ways of transforming this into something ethereal, and imagined using the same methods used to create the dreamy texture of the Ramos Gin Fizz (sans the dairy) … thus, the Kentucky Cloud was born!
- I debated whether to stick with the classic addition of hydrosol, and opted to include rosewater — many of the flavour notes in bakalva (honey, nuts, cinnamon, allspice) are already present in Makers 46, so while it may seem an unusual addition to the mix, it provides an intriguing backnote.
- If you are concerned about the use of unpasteurized egg white, you can use the bulk egg whites from the carton – about 3T worth.
- Thanks to Shawn Soole of Clives Classic Lounge for the tip on using the ISI for the Ramos Gin Fizz!
- 1 ½ oz. Makers 46
- 1/2 oz. falernum
- 1/2 oz. fresh lemon juice
- 3 dashes rosewater
- 1 egg white
Combine all ingredients in a shaker, shake with ice to chill and achieve dilution and begin to emulsify the egg white.
Add mixture to a in ISI dispenser. charge with 1-2 chargers. OR continue to shake in the cocktail shaker in classic Ramos Gin Fizz style (if you have guns like Ron Burgandy ). Dispense into a highball glass. Top with chilled ginger ale, stirring with a barspoon as you add the ginger ale.
Serve with a straw.