An Ode To The Ballet Slipper
This cocktail may be light in colour with subtle flavours but she has a thing for passionate poetry and immortality. A balance of sweet, tart and bitter with a smooth and creamy feel–seduction is imminent. She dances over your tongue whispering secrets and giggling in her own amusement. She’s easy enough to drink on a patio in the afternoon sunshine but well suited to the evening, being a mystic and star gazer. She goes down almost too easily, swinging her hips as she saunters away. She looks over her shoulder and winks–tempting you to have “just one more”. Her surprising depth is so infatuating it can take you down a dark road if you stay with her too long. In a soft haze of tranquility, she is perfect in small and medium doses. You’ll never regret knowing her, but don’t say I didn’t warn you.
If it's not clear by the above poem, I LOVE this drink. It was a fun and exciting process perfecting it and drinking all the versions along the way. The first one always goes down in about 5 minutes and that includes licking the leftover foam at bottom of the glass.
To make the rhubarb syrup I used a method from The Bar Book by Jeffrey Morgenthaler. It's a really great and informative read focusing mostly on technique and how to make your own quality components for cocktails rather than a ton of recipes. You'll love it if you enjoy making everything from scratch or knowing what techniques work and why.
Confession. That book of love poems in the top photo belongs to me, not the cocktail. I fell in love with Pablo Neruda's poetry the moment I read the first few lines of one of his poems. Not only did he write beautiful verses about beloved people but he also wrote poems about food–lemons, artichokes, salt, wine and more. A passionate and beautiful soul the world was lucky to have. Another confession. The person in the above GIF is not me. My limbs are far shorter. Those belong to my boyfriend who is an equal creator in this cocktail. Yet another beautiful soul the world is lucky to have. Pablo and him make my life a better place.
If you're in the mood (I am, thanks to this cocktail) here is one of my favourite poems by Neruda.
I do not love you as if you were salt-rose, or topaz,
or the arrow of carnations the fire shoots off.
I love you as certain dark things are to be loved,
in secret, between the shadow and the soul.
I love you as the plant that never blooms
but carries in itself the light of hidden flowers;
thanks to your love a certain dense fragrance,
risen from the earth, lives darkly in my body.
I love you without knowing how, or when, or from where.
I love you simply, without complexities or pride;
I love you because I know no other way
than this: in which there is no I or you,
so close that your hand upon my chest is my hand,
so close that when I fall asleep it is your eyes that close.
Damn, she's fine.
THE BALLET SLIPPER COCKTAIL
t h e m a g i c
i n s p i r a t i o n : ramos gin fizz + edible flowers
f e e l s : silky smooth + delicate. tart + a hint of sweetness. fresh, floral + fruity
e a t w i t h : sunshine or moonlight, vanilla ice cream, raspberry sorbet, eton mess, meringues, oysters, berries, cucumber, seafood.
m i g h t l i k e i f y o u ' r e i n t o : The Nutcracker, garden parties, A Midsummer Night's Dream, Black Swan, pink!, odes + sonnets, dinners at midnight, romantic notions, misbehaving.
t h e s c i e n c e
i n g r e d i e n t s :
Rhubarb Syrup (makes approximately 1 cup)
- 2 cups chopped rhubarb (frozen or fresh)
- 1 cup water
- 1 cup sugar
- 2 oz gin
- 3/4 oz rhubarb syrup
- 3/4 oz fresh lime juice
- 1 egg white
- 3 drops rose water
- 2 dashes Peychaud's Bitters
- ice (for shaker)
m e t h o d :
- Add water and rhubarb to medium saucepan. Bring to a boil and then turn heat down to medium-low to simmer.
- Take a fork and mash once the fruit is soft enough.
- Let mixture reduce for about 20 minutes on medium-low heat.
- Remove from stovetop and let cool.
- Strain mixture through cheesecloth as much as possible.
- Put rhubarb liquid back into saucepan and warm it up on low heat while you mix in the sugar so it dissolves easier.
- Once sugar is dissolved, remove from heat and let cool. Pour into a mason jar and refrigerate.
*will keep for 3-4 weeks.
- Add all ingredients, (except the ice) into cocktail shaker and shake vigorously until egg white is frothy (a good 20 seconds). The ice must not go in at first or it will prevent the egg white from foaming up.
- Add enough ice to fill shaker and shake again (about 10 seconds).
- Double strain into cocktail glass and enjoy.