Cocktail & Other Recipes By Spirit Bourbon Cocktails

Dizzy Delight

Dizzy Delight cocktail

Samantha Montgomery

Inspired by the Ramos Gin Fizz, Samantha Montgomery, the national brand ambassador for Bardstown Bourbon Company, created a bourbon-based riff on the New Orleans classic. To make it, she uses a handheld milk frother to aerate the drink, eliminating the 12 minutes of shaking that’s usually required. “I found that with the milk frother you can achieve identical results in a fraction of that time,” she says. 

You can use this trick to open up a whole host of variations on the drink, swapping out spirits, citrus, infused syrups and modifiers. With the time you’ll save on shaking, you can try several twists...and still be able to lift your arms the next day.

This recipe originally appeared as part of “The Oddball Tool Bartenders Love to Use: Handheld Milk Frother.”


  • 1 ounce sparkling water
  • 2 ounces Bardstown Fusion bourbon
  • 1/4 ounce Yellow Chartreuse
  • 1 ounce fresh grapefruit juice
  • 1/2 ounce star anise-infused honey syrup*
  • 1/2 ounce heavy cream
  • 1 egg white
  • soda water, to top
  • Garnish: star anise pod


  1. In a Collins glass, add the sparkling water and place the glass in the refrigerator.

  2. In a shaker, add all other ingredients except the heavy cream and soda water, add 2 ice cubes and shake until chilled.

  3. Discard the ice, add the cream and use the milk frother at an angle until a couple of inches of foam has built up.

  4. Pour the contents into the Collins glass holding the sparkling water.

  5. Pour a splash of sparkling water into the shaker with the leftover foam and swirl.

  6. Top off the drink with the extra foam.

  7. Garnish with a star anise pod.

*Anise-infused honey syrup: Mix 3 ounces honey with 1 ounce hot water and stir until consistent. Add 3 star anise pods, cover and let rest at room temperature for 24 to 48 hours. Strain off the solids. Syrup will keep, covered, in the refrigerator for up to one month.