Merry Christmas! It's the last day of of the cocktail advent calendar. I created "The North Pole." This fizz variant seemed the best way to replicate the North Pole and be a worthwhile party drink for Santa to celebrate with after a long night of delivering presents.
For the drink:
-1 1/2 oz aged rum (Don Q Añejo)
-1/2 oz triple sec (Cointreau)
-1 oz egg white
-3/4 oz spiced simple syrup
-1 1/2 oz heavy cream
-seltzer water to top off
Garnish:
1/2 cup white chocolate chips (Ghirardelli)
Red food dye
Glassware:
Tom Collins Glass
-Melt the white chocolate using either a double boiler or the microwave.
-Add the red food coloring and stir until you get the desired color.
-With a paint brush, start at the base of the glass and brush the white chocolate up the glass while twisting it for the North Pole effect.
-Place the glass in the freezer while you make the drink.
-Add the rum, triple sec, egg white and simple syrup to a cocktail shaker without ice and shake for about a minute.
-Add the heavy cream and ice until about three-quarters full and shake for 20 seconds.
-Pour into your chilled glass through a Hawthorne and fine mesh strainer.
-Allow to settle for about two minutes. You'll see the drink settle and the foam rise.
-Top with cold seltzer until your foam is above the rim.
-MERRY CHRISTMAS!