Cocktail & Other Recipes By Spirit Bourbon Cocktails

Dizzy Delight

Dizzy Delight cocktail
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Samantha Montgomery

The Ramos Gin Fizz is a New Orleans institution that has traveled to all corners of the world. Drinkers love its creamy taste and frothy texture, but it elicits a love/hate feeling among bartenders for one reason: It takes so long to make that one order can put even the best barkeep in the weeds. That’s why the drink’s inventor, Carl Ramos, supposedly employed a chain of “shaker men” in his bar to meet the constant demand.

Samantha Montgomery, the national brand ambassador for Bardstown Bourbon Company, has a solution to that problem. Inspired by the classic Ramos Gin Fizz, she created a bourbon-based riff that uses a handheld milk frother to aerate the drink, eliminating the seemingly endless amount 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. 

The Dizzy Delight mixes bourbon with grapefruit juice, star-anise-infused honey syrup, Yellow Chartreuse, cream, egg white and soda water. You still shake the drink to chill it, but the milk frother does the bulk of the work. “It’s incredibly beautiful, smooth and delicious, and you’ll spare yourself the 12-minute arm workout,” says Montgomery. 

You can use this trick to open up a whole host of variations on the drink, swapping out spirits, citruses, 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.

Ingredients

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

Steps

  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 well-chilled.

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

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

  5. Pour a splash of fresh soda water into the shaker with the leftover foam and swirl it around.

  6. Top off the drink with the extra soda water 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.