He said he wanted something colourful and fruity with whiskey. This is what he got. A delightful red cocktail with a just enough white floof to make him feel fruity drinking it.
There isn’t much of a story to this recipe. It just came about. I was all excited to be going on a road trip and I saw it was Romain’s birthday. Happy birthday Romain! Yay! Anyway so I said I would name a recipe after him. And frankly I think it’s a wonderful idea to keep things interesting. Comment below if you have a request.
So left with ‘colourful, fruity and whiskey based’ I got to work. The week before I had my week of rainbow juices and we were still well stocked in terms of fruit. The most colourful thing left were the plums. So that was the beginning. Whiskey and plums.
In all of my days, ALL of the plums I have ever eaten have had red/purple flesh. I mean I’m fairly sure. So you can imagine my disappointment when I cut open that first plum and saw yellow flesh. My hopes for a rich red cocktail were dashed.
The only solution was to make a syrup. And the wonderful thing about syrups is you can concentrate lots of flavour into them and extract some colour too. Since the plum and whiskey alone was a bit flat, something needed to be done.
The ginger works well with the whiskey and plum flavours, bringing a bit of heat and spice which pairs well with the sweetness of the basil. Finally the vanilla meringue brings it altogether. Smoothing out the flavours so they are balanced.
Here’s a pro tip. Drink your cocktail through the meringue, it’s like your drink is being filtered by a cloud.