Rompope Fizz Cocktail
Rompope, along with tequila, mezcal, pulque and sotol, occupies a privileged place among the typical alcoholic drinks of Mexico.
Rompope and eggnog are similar, both are mostly served during Christmas and New Years holiday season. Traditionally, eggnog uses eggs, sugar, milk, heavy cream and seasonings and spices like vanilla, cinnamon, clove, nutmeg. Rompope does not call for heavy cream and the spice is usually cinnamon, but may include similar spices as eggnog.. Both beverages may contain alcohol, usually rum or brandy. Commercial Rompope has 10-12% cane alcohol.
The precise origin of Rompope is unknown; legend places it in the city of Puebla around the 17th century and attributes it to the Order of the Poor Sisters of Santa Clara, also known as the Poor Clare nuns. These nuns of the Santa Clara congregation were known to have prepared the most exquisite delicacies and drinks of the New World.
Around the world, there are drinks that share the base of—milk, cinnamon, egg, sugar and alcohol—, such as English eggnog or advokaat in Belgium and Holland; A form of eggnog is recorded to have existed in the American Colonies around 1775.
I’m using commercial Rompope for this Fizz Cocktail I dreamed up..
Ingredients
Makes one cocktail
½ oz fresh lemon juice
½ oz Cointreau or orange liqueur
2 oz Rompope
½ cup Icecubes
2 oz club-soda water divided
Preparation
In a cocktail shaker, add the first 3 ingredients and shake vigorously to mix. Next add ice and shake vigorously for 15 seconds to chill. Place 1 oz club-water at the bottom of a tall cocktail glass. Using a strainer, pour the Rompope mixture over the club-soda. Top the cocktail with 1 oz club-soda to generate the FIZZ. Finish with a garnish.
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