This Sh*t's Delicious

Exploring the world through cocktails, shit hole restaurants, and UrbanAg

A Cocktail-a-Day #10: Celine Fizz (aka why gin & elderflower are awesome together)

IMG_0020Alright, short post today. It’s been another long in meetings and hanging out with friends. It’s awesome how now stressed out about time I am. Time is the true currency in life.

This one’s by Philip Ward of Death & Co. in Manhattan. Haven’t had time to research into him yet, so don’t know much about him. Here’s the recipe:

2 oz. gin

1/2 oz. St. Germain elderflower liqueur

1/2 oz. fresh grapefruit juice

1/4 oz. simple syrup

1/4 oz. fresh lemon juice

Dash of orange bitters

1 large egg white

Ice

1/2 oz. chilled club soda

1 grapefruit twist for garnish.

In a cocktail shaker, combine the gin, elderflower liqueur, grapefruit juice, simple syrup, fresh lemon juice, orange bitters, and egg white and shake vigorously without ice. Add ice to shaker and shake again. Strain the cocktail into a chilled fizz glass or flute and top with club soda. Pinch the grapefruit twist over the drink and rub it around the rim of the glass, then discard the twist.

Discussion

Visually, this drink is much cloudier as I accidentally added a bit of egg yolk as well, Compare this with the Boris Karloff which just has egg white and how much more transparent it is. I believe this is called the

Rubbing the grapefruit twist gives an amazing aroma to the drink. To be honest, it dominates the orange bitters, but I am not complaining.

I love how the gin, elderflower liqueur, and grapefruit juice combine together. It seems these three ingredients are very powerful when combined. The drink starts with a sweet tangy note and ends with a nice elderflower liqueur note. The egg white adds a bit of richness/thickness to the drink for sure. I actually forgot to add a bit of soda water like the recipe calls for, and got a big blast of gin. Will have to remember to add it in next time.

Photography

This was another hard drink to photograph. The egg yolk made the drink fairly opaque so no amount of backlight would help. Plus, it was too dark in the foreground. I also was getting too many shadows and I couldn’t figure out why – it’s not like the setup was any different that before. I just don’t have enough room with my setup to move the lights around so they don’t cast crazy shadows. I have to figure out some other setup here.

This is what I ended up doing. I angled the light in the back so it “collided” with the light on the side to eliminate any shadows. It didn’t really work. You can tell the foreground is much darker and needs more light.

I gotta sit down and learn more about studio lighting, white balance correction and all that technical stuff.

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