Inglorious Ramos

Der Inglorious Ramos mit Thomas Henry Soda Water
  • Mixologist
1 cocktail
  • 50 ml Johnnie Walker Gold Label Reserve
  • 20 ml fresh lemon juice
  • 20 ml home-made saffron & passion fruit syrup
  • 1 egg white

Glass: highball glass | Garnish: finely grounded black pepper, lemon zest & a caramelised marshmellow

Except for the soda water, put all ingredients into a shaker and shake vigorously for about 10 seconds. Then double strain into the drinking glass, add ice and fill up with Thomas Henry Soda Water. Dispense the lemon zest’s essential oils on the surface and use the zest as garnish afterwards. Dispense the grounded black pepper on the surface, put the caramelised marshmellow on a stick and put it into the glass.

Saffron & passion fruit syrup: Boil up 500 ml of water with 750 grams of sugar. Add 2 grams of saffron, the pulp of 5 passion fruits and stir. Let it cool. After 2 hours, filter and put in the refrigerator.

(by Frank Thelen, Shepheard, Cologne, Germany)