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If You Love Fruity Pebbles You'll Want To Try This "Bedrock Fizz" Cocktail
By
Nell Casey
Published Apr 21, 2015
Modified Apr 24, 2015
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Gabi Porter
By
Nell Casey
Published Apr 21, 2015
Modified Apr 24, 2015
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Harnessing the power of cereal has yielded delicious results in the past and now the folks at cocktail bar and restaurant The Eddy are also employing the breakfast staple to elevate a traditional cocktail into something nostalgic, beautiful and delicious to drink. Head bartender Kelvin Uffre has created the Bedrock Fizz, a take on the Famous Ramos Gin Fizz, that employs Fruity Pebbles to add a little fun—though the inspiration actually came from a different childhood staple. "I was using Apricot Eau-de-Vie and the flavor reminded me of Flintstones Vitamins," Uffre told us.
To the Blume Marillen (apricot), Uffre adds Greenhook Old Tom Gin and Aperol that's been infused with Fruity Pebbles. To achieve the dramatic effervescent top, cream and egg white are given a "dry shake"—without ice—to push air into the liquid. "When you pour it into a Collins glass and add fresh seltzer, the shelter further aerates the mixture, then it sits in our blast chiller to seal his merengue produced by the seltzer," Uffre explains. "After a few minutes, you pull it out and poke a hole to add additional seltzer causing the merengue to rise."
"This dramatic presentation allows us to garnish the souffle with Pebbles and offer the guest the whimsical experience of biting into this cocktail before drinking it," Uffre adds. Since this process takes a bit of patience, guests are treated to a glass of punch while they wait for the merengue to set. "This specific style of cocktail is extremely laborious and takes a lot of concentration to get right," Uffre explains. "So we like to offer them an amuse while the entree cooks."
The drink debuted in early spring and already has a following, which Uffre says has been "overwhelming." "We have had guests travel to The Eddy from all over just to sink their teeth into one of these," he says. The $16 cocktail is available nightly when the restaurant opens at 5:30 p.m. and though he's clearly pleased with the drink's success, Uffre says there are no plans to take this cereal experimentation any further. In lieu of cereal, maybe he can look to another sugary treat for inspiration.
Tagged
bedrock fizz
cereal
cocktails
fruity pebbles
kelvin uffre
the eddy
original
Nell Casey
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