Egg Tart Fizz Cocktail
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Recipe Intro From jarbae
Inspired by the rich and buttery flavors of an Asian egg tart, this Egg Tart Fizz is a luxurious take on the classic Ramos Gin Fizz. Featuring TANDUAY™ ASIAN RUM GOLD, a velvety egg foam, and a garnish of crumbled pie pastry, this cocktail captures the warm, custardy sweetness of its namesake dessert. Indulge in this airy, nostalgic treat that’s part drink, part dessert!
- Recipe Card
Recipe Card
ingredients
For the Vanilla Brown Sugar Simple Syrup:
- 1 cup water
- 1 cup brown sugar
- 1 tablespoon vanilla extract
ingredients
For the Egg Tart Fizz Cocktail:
- 2 ounces TANDUAY™ ASIAN RUM GOLD
- 3/4 ounce vanilla brown sugar simple syrup
- 1/2 ounce fresh lemon juice
- 1/2 ounce fresh lime juice
- 1 egg white
- 1/2 ounce heavy cream
- Club soda, as needed
- Crumbled pie pastry, for garnish
Method
Make the Vanilla Brown Sugar Syrup:
Step 1
Combine water and brown sugar in a small saucepan over medium heat. Stir until the sugar is fully dissolved.
Step 2
Remove from heat, stir in vanilla extract, and let the syrup cool. Store in an airtight container for up to 1 week.
Prepare the Egg Tart Fizz Cocktail:
Step 1
Add TANDUAY™ ASIAN RUM GOLD, brown sugar vanilla syrup, lemon juice, lime juice, and egg white to a cocktail shaker. Shake vigorously (or use an electric frother) until the egg whites are frothy.
Step 2
Pour in the heavy cream and quickly dry shake again for at least 1 minute to fully incorporate.
Step 3
Add ice to the shaker and shake for 2–3 minutes until the mixture is well-chilled and emulsified.
Step 4
Pour cold club soda into a chilled highball glass, filling it about one-quarter full.
Step 5
Strain the cocktail slowly over the club soda, allowing the foam to form just below the rim. Place the glass in the freezer for 5 minutes to set the foam.
Step 6
Poke a small hole in the foam with a straw and carefully top with additional club soda until the foam rises above the rim. Garnish with crumbled pie pastry and serve immediately.