Hameaboot fizz

Course: Drinks
Servings: One long cocktail
Prep Time: 10 minutes

(limoncello and rhubarb syrup should be prepared in advance)

Ingredients:

  • 50ml Shetland Reel gin

  • 15ml homemade limoncello*

  • 12.5ml fresh lemon juice

  • 12.5ml fresh lime juice

  • 25ml rhubarb and rose syrup**

  • 25ml Shetland Farm Dairies cream

  • 25ml egg white

  • Chilled soda water to top

Instructions:

  1. Place a tall glass into the freezer to chill.

  2. Place all ingredients into a shaker, then fill with ice. Shake hard until the shaker is frosted all over.

  3. Strain the mixture back into the other half of the shaker to remove the ice, then shake again to froth the cocktail.

  4. Remove the glass from the freezer and add a little bit of soda. Strain in the cocktail mixture (slowly, as this will react volcanically). Place back in the freezer for around a minute for the foam to firm up.

  5. Finally, remove from the freezer and slowly top up with soda - the head should protrude out of the glass like a marshmallow. Garnish with rose petals.

    *For the homemade limoncello: Use the peels (without any pith) from around 8-12 lemons per 700ml bottle of vodka. Place the peels into a non reactive sealable jar/container and pour the vodka over. Leave this to steep/infuse for a month. Strain off the peels, then put liquid through a coffee filter to clarify. Alternatively, use shop bought limoncello but it won't be as nice.

    **For the rhubarb syrup: use three red stalks of Shetland rhubarb (roughly 100-200g) and chop into one inch pieces. Take a couple handfuls of beach rose petals (the kind that grows on bushes throughout Shetland with a strong rose scent and flavour) and add both to a saucepan with a pinch of salt. Weigh around 300g of sugar and 200g of hot water and combine with the rhubarb and rose. Place over a medium heat and stir to dissolve the sugar. Continue to stew the mixture until you can smell/taste the rhubarb and the rose. Remove from the heat and allow to cool a bit before straining and bottling (should be roughly 250ml worth). The syrup should last in the fridge for at least a couple of weeks.