Week Two of Great British Bake Off featured the brandy snaps for the signature challenge. For the drink, I made a variation of a Ramos Gin Fizz, but I used two types of brandy instead. In addition, to garnish, I made brandy snaps.
For the drink:
-1 1/2 oz calvados (Christian Drouin VSOP Pays d’Auge)
-1/2 oz plum brandy (Etter)
-1/2 oz honey simple syrup
-1/2 oz ginger simple syrup
-1 oz fresh lemon juice
-1 egg white
-1 1/2 oz heavy cream
-3 oz cold seltzer water
Garnish:
Homemade brandy snap
Glassware:
Tom Collins
Add the drink ingredients except the cream to a cocktail shaker. Shake for 45 seconds. Add ice and the cream and shake for 20 seconds. Pour through a Hawthorne and fine mesh strainer into your glass. Allow to settle for about one and a half minutes. Top with the seltzer. Garnish with your brandy snap.