My F&W
quick save (...)
Cocktail recipe: The Drake’s Return
© Lucas Allen

The Drake's Return

  • SERVINGS: Makes 4 drinks

For his deconstructed, gin-spiked Mojito, Ryan Maybee tops the drink with a minty, limey foam. “The key to a good foam is to use a stabilizer such as egg whites and to keep the canister chilled,” he says. Maybee flavors the cocktail with hibiscus-rose bitters (available at absmebybitteringco.com), but in a pinch, Peychaud’s bitters will do.

  1. 20 mint leaves
  2. 2 teaspoons Simple Syrup
  3. 6 ounces aged rum, preferably Ron Zacapa 23
  4. 3 ounces gin, preferably Tanqueray Rangpur
  5. 8 dashes of hibiscus-rose bitters
  6. Ice
  7. Citrus-Mint Foam (see Note)
  1. In a pint glass, lightly muddle 16 mint leaves with the Simple Syrup. Add the rum, gin, bitters and ice and stir well. Fine strain into 4 chilled coupes and top with the Citrus-Mint Foam. Garnish each drink with a mint leaf.
Notes

Citrus-Mint Foam In the canister of a cream whipper (see Note), combine 1 ounce orange curaçao, 3 ounces simple syrup, 2 ounces fresh lime juice, 1 large egg white and 4 mint leaves. Seal the canister, shake hard and charge twice according to the manufacturer’s directions, using 1 or 2 nitrous oxide chargers; shake well between charges. Refrigerate for 1 hour. Shake before using. Makes enough foam for 4 drinks.

Cream whippers and nitrous oxide chargers are sold at kitchenware shops and surlatable.com.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.