The Story Behind The Birthday Cake Ramos Fizz
The Columbia Room, Washington D.C.’s award-winning cocktail bar, is celebrating a decade of service with its whimsical Birthday Cake Ramos Fizz. The drink is part of a special four-course tasting menu that pairs the team’s favorite creations over the last 10 years with complementary small bites.
Paul Taylor, the bar’s beverage manager, substituted genever in place of the more traditional ingredient, London Dry gin, while the addition of Madeira enhances “its confectionery flavors.”
According to Taylor, it’s the unique tincture that makes the combination so special. “The star of the show is the birthday cake tincture, which pushes this cocktail's flavor profile towards that of the yellow sheet cake from your childhood,” he says.
“This is the birthday cake we should all be having and it's sure to bring a smile to anyone's face who tastes it,” Taylor adds, proving that you can have your cake and drink it too!
- ½ ounce Bols Genever
- ½ ounce Broadbent Madeira
- ¼ ounce lemon juice
- ¼ ounce lime juice
- 1 ounce heavy cream
- 1 ounce rich simple syrup
- 9 drops birthday cake tincture (recipe follows)
- 1 egg white
- Sparkling water
- Freeze a highball glass and chill the sparkling water beforehand.
- Shake all ingredients, minus the cream and sparkling water, with ice.
- Strain the cocktail, add the cream, and shake again, this time without ice.
- Pour some chilled sparkling water into the bottom of the highball glass, then add the shaken cocktail.
- Place the cocktail in the fridge and allow it to settle for two minutes.
- Remove the cocktail from the fridge and top it with sparkling water to give the meringue a small lift above the rim of the glass.
- Garnish with Funfetti.
Birthday Cake Tincture Ingredients
- 2 ounces cake extract
- ½ ounce vanilla extract
- 1 dash coconut extract
Birthday Cake Tincture Directions
- Combine ingredients.
- Mix until homogenous.