Ze Romain

· A whimsical little cocktail that brings together Japanese and Italian flavours. ·

May 6, 2017 10 Comments

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.


This was the first tester. The syrup didn’t have any blueberries and I didn’t add any egg whites.


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.


This is the final product. Notice a darker red hue and the lovely cloud-like top. De-licious!

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.


Ze Romain Cocktail

The recipe below is only for one drink but you can use the same batch of vanilla meringue for several cocktails. Related

  • Prep Time: 15m
  • Cook Time: 10m
  • Total Time: 15m
  • Serves: 1
  • Yield: 1 drink
  • Category:


  • 60 millilitres Whiskey
  • 30 millilitres Sake
  • 30 millilitres Plum Juice
  • 30 millilitres Plum Syrup
  • Vanilla, to taste
  • 1 Egg white
  • 20 grams Vanilla Sugar


  1. Add the egg white to a metal bowl, reserving a little bit for the cocktail. Begin whisking. Add a pinch of salt or some baking powder to stabilise the meringue.
  2. Continue to whisk until it begins to firm up. Add in the vanilla and sugar bit by bit until the meringue forms stiff peaks.
  3. In a shaker, add the whiskey, sake, plum juice and a part of the egg white. Shake until well combined and a bit frothy. You can also add a bit of vanilla essence if you are after a stronger vanilla flavour.
  4. Add ice. Shake until chilled.
  5. Add a small amount of syrup to the bottom of the glass.
  6. Pour in the whiskey mix, taking care to not disrupt the syrup. Top with a cloud of meringue and a slice of plum.

Plum Syrup with Basil, Ginger and Blueberries


  • Prep Time: 5m
  • Cook Time: 15m
  • Total Time: 20m


  • Water
  • Sugar
  • 2 tablespoons Lemon juice
  • 4 Plums, chopped with skin on
  • 1/2 cup Basil
  • 1/4 cup Blueberries/blackberries. Frozen or fresh.
  • 4 Ginger, sliced


  1. Combine all the ingredients in a saucepan.
  2. Bring to boil.
  3. Leave to boil down, stirring occasionally.
  4. As the fruit begins to soften crush it against the bottom of the pan to extract as much juice out as possible.
  5. Once the syrup has a bright hue and has reached the desired consistency, remove from heat and strain into a bowl. Press down on the solids to extract as much flavour as possible.
  6. Store for up to three weeks in the fridge.

May 4, 2017



  1. thecrumbyvegan

    May 8, 2017

    Loved the uniqueness of this recipe. My husband is a LOVER of whiskey but I’m not sure how he feels about adding fruit to it haha! Will definitely be looking out for your vegan cocktails in the future 💚

    • sian.hobbs@hotmail.com

      May 9, 2017

      Thanks! I’ll be a bit more mindful of my vegan friends now. No need to add egg white to everything 🙂
      Don’t worry I was horrified by the idea of it but a challenge was made..

      • thecrumbyvegan

        May 9, 2017

        Ah you’re so sweet 💚

  2. Gouchis Girl

    May 8, 2017

    OMG! I’m dying. These look so amazing!!!! Had to pin! 🙂

    • sian.hobbs@hotmail.com

      May 9, 2017

      Thanks 😀 I can promise you they taste even better!

    • sian.hobbs@hotmail.com

      May 23, 2017

      Thank you!!! I’ve improved it a little bit though… if you poach quenelles of meringue you can make a BUNCH of them before you serve and then just store them in tupperware until you’re ready..
      Thanks again 🙂

  3. Elizabeth

    May 8, 2017

    This cocktail looks super interesting and creative! Can’t wait to try it out!

    • sian.hobbs@hotmail.com

      May 9, 2017

      Thanks Elizabeth! Very kind of you 🙂

  4. Kirti Arora

    May 8, 2017

    Great Recipe ! I would surely try this one 🤗
    Thanks for sharing !

    • sian.hobbs@hotmail.com

      May 9, 2017

      Hi Kirti! Thanks so much 🙂 I hope you enjoy it!! Let me know how it goes 🙂

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