Shaken · Highball
GarnishLemon peel, expressed and discarded
Shaken · Highball
Team Lyan, London
Batida Ramos cocktail recipe
What goes in it
- 2 oz
- 1 ozReduced whey
Mixer · Recipe below ↓
- 1 ozLemon juice
Fresh juice · Recipe below ↓
- 1 ozBlackberry orange blossom syrup (2:1)
House prep · Recipe below ↓
- 0.75 ozEgg white
- TopSoda water
Mixer · Recipe below ↓
Method · Shaken
- 1Dry shake everything except the soda, then shake again with ice until very cold.
- 2Double strain into a chilled highball, top gently with soda and express a lemon peel over it, then discard the peel.
- Glass
- Highball
- Ice
- Up
- Garnish
- Lemon peel, expressed and discarded
Prep ahead
Mixer
Reduced Whey
- Yield
- About 2 cups
- Keeps
- 5 days
- Storage
- Refrigerated
Ingredients
- 3 cupswhole milk
- 1 cupheavy cream
- 0.5 cupfresh green apple juice
Method
- 1Bring the milk, cream and apple juice to a boil, stirring, so it splits. Cool and strain off the curds, then gently reduce the whey by a third over low heat. Cool and bottle.
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Blackberry Orange Blossom Syrup (2:1)
- Yield
- About 2.5 cups
- Keeps
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 1 cupblackberries
- 1 cupwater
- 2 cupscaster sugar
- 8 dashes orange blossom water
Method
- 1Seal everything in a zip bag, roll to mix and leave to infuse for a day. Strain and bottle.
About the Batida Ramos
Batida Ramos is a highball made with cachaça, reduced whey and lemon juice, created by Team Lyan.
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