For the last Behind the Bar of the year we couldn’t think of a more energetic team than the women behind the great food and drink site Spoon Fork Bacon. L.A.-based food and interiors photographer Teri Lyn Fisher and food stylist Jenny Park have gone all out today with their Honey-Rum Fizz, a great cocktail with a surprise ingredient. You can test while you prepare Christmas dinner and then roll it out in full force for New Year’s Eve. If you’re looking for drink ideas for your upcoming entertaining, be sure to check out our Behind the Bar archives. – Kristina
*Editor’s note: Kristina will taking the helm of our bar column while Ryan and Alyssa take a much needed break. Stay tuned for their return in 2012 :) -Grace
The full recipe is after the jump…
- ½ bunch mint leaves
- ½ lime cut into wedges
- 6 ounces gold rum
- 3 ounces honey
- 1 ½ limes zested and juiced
- 2 egg whites, lightly beaten
- 1 1/2 cups of tonic water
Divide and muddle mint leaves into each glass, with a lime wedge or two, and set aside. Place rum, honey, lime zest and juice into a shaker with ice and shake together. Add the egg whites and continue to shake until the mixture becomes frothy. Pour mixture into the prepared glasses. Add the tonic. Then top each glass off with any remaining froth and serve.
What makes this cocktail special?
Egg whites in a cocktail. We thought it was weird the first time we had them, but it turned our to be an awesome layer of texture and makes a beautiful drink. Once the egg white gets shaken, it unravels and transforms into a beautiful fluffy bed of foam. This is the reason we love this drink. We added honey for a hint of sweetness, and mint for freshness.