Running Naked in Portland

2015-12-07

Ingredients

  • 1½ oz. Old Tom-style Gin
  • ½ oz. Aperol
  • ½ oz. Fresh Lemon Juice
  • 1 oz. Heavy Cream
  • 1 egg white
  • 1 tsp. finely granulated Sugar
  • 30 red Fruit Loops Cereal pieces
  • 1 oz. chilled Club Soda

  • Drop the cereal pieces into the glass of a Boston Shaker. Muddle aggressively until the pieces are pulverized to dust. Add the remaining ingredients (excepting the Club Soda) and shake without ice for 1 full minute. Add ice and shake vigorously for an additional minute. Double strain into a milk glass. (You’ll need a spoon to clear the cereal bits as your sieve clogs.) Add the Club Soda and stir to mix. Serve with a straw.

This fun and delightful cocktail was created by Jake Valianes at his Toronto Bar: Linwood Essentials, where it goes by “Breakfast in Portland.” We took a few liberties with it, including giving it an edgier name and muddling the Fruit Loop bits in heavy cream instead of milk. This is essentially a crazy take on the Ramos Gin Fizz. Rich and creamy with a hint of the fruit-loop sweetness alongside a notion of the Aperol (which acts to provide a nice depth to this drink), this delicious cocktail is not to be missed. Enjoy!

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