This cocktail is a creamy, coffee and pumpkin spiced riff on a Ramos Gin Fizz that substitutes the Whiskey for gin. This is the perfect fall cocktail, and while I think that pumpkin spice has been taken a bit too far in the past, I can appreciate it in moderation. We made the decision to sell our house a couple of weeks ago, and since then my life has been taken over with packing, cleaning and fixing all of the broken things that we’ve been ignoring. Let me tell you, this is the perfect pick-me-up after a long day.
I am not a fan of creamy cocktails generally, but the combination of the whiskey and the coffee liqueur just works for me. The key to pulling off the pumpkin spice is to hold back on the sweetness, and the Mr. Black provides the perfect amount. This is made exactly like a traditional Ramos Fizz, I used the technique laid out in Meehan’s Bartenders Manual. Definitely let the foam rest for at least two minutes before pouring the remainder of the cocktail to help the foam rise over the top of the glass, or you risk having your drink pour over the side of the glass instead of standing tall.
PSL Ramos Fizz
2 oz. Mr. Black Coffee Liqueur
1.5 oz. Fever-Tree Club Soda
1 oz. Blackened American Whiskey
.75 oz. heavy cream
.50 oz. lemon juice
1 egg white
Dash of pumpkin spice, plus some for garnish
Pour club soda into a chilled high ball glass. Add the rest of the ingredients to a shaker and dry shake, add two to three ice cubes and shake until dissolved. Pour into the highball glass until level with the top, then let the foam settle for two minutes, don’t rush this or it won’t work properly. Once settled pour the rest carefully into the foam to make it rise above the edge of the glass. Sprinkle with pumpkin spice.
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