I created this cocktail to explore working with magnolia blossoms. They have a narrow window, and can be hard to find. I knocked on a neighbours door, and luckily they allowed me to pick some magnolia blossoms from their tree. The floral, and gingery flavour works great in this Ramos gin fizz variation featuring Tanqueray 10. Bright, citrusy, floral, and light.
2 oz Tanqueray 10 Gin
0.75 oz Magnolia Brine*
0.5 oz Lemon
0.5 oz Lime
2 drops Orange Blossom Water
0.25 Simple Syrup
0.5 oz Heavy Cream
0.5 oz Egg White
Garnish dehydrated magnolia petals + hibiscus powder
Combine all ingredients into small side of shaker tin, add the egg and the cream last. Dry shake, or emulsify with a hand milk frother for 1-2 mins. Add ice, shake until tin is frosty. Double strain into chilled Collin’s glass. Place cocktail in fridge or freezer to set for at least 1 minute. Once the foam is set, poke a while with a bar spoon and pour fresh soda water down the bar spoon slowly until the foam eclipses the collins glass.
*Magnolia Brine:
Find & forage (respectfully) magnolia blossoms. It’s important to use blossoms that have not bloomed yet! They will have a lightly sweet, floral and ginger taste. Gently clean the magnolia blossoms in a bowl of water and rinse twice. Once cleaned, fill a 1L jar with as many blossoms that will fit into the jar (approx 10 blossoms) with the following:
1 tablespoon coriander seed
1 teaspoon pink peppercorn
1/4 cup sugar
1/3 cup champagne vinegar
Pinch of salt
Fill jar with hot water and seal. Gently shake to combine. Let flavours infuse for 3 days. Strain out solids and add 1/2 cup of sugar to the remaining brine and use as a tangy, floral sweetened brine. I also dehydrate leftover magnolia petals for garnish/future use!
