2 scoops vanilla ice cream
1 oz orange/vanilla syrup *
1 pinch or half bar spoon acid phosphate
5 drops Bittermens Orange Cream Citrate
In a fountain glass (or Collins glass), add vanilla ice cream, orange/vanilla syrup, and acid phosphate. Top with seltzer water and stir until frothy. Serve with a spoon and straw.
* Recipe for orange/vanilla syrup:
4 medium naval oranges
2 cups sugar
1 cup water
1 vanilla bean
Juice the oranges, reserving the rinds. Place the juice and rinds in a saucepan with the sugar and water. Add the seeds scraped from the vanilla bean, and the bean itself. Simmer mixture for about 20 minutes until mixture becomes thick and reduced. Remove from heat, strain out orange rinds and vanilla bean. Keep liquid in a glass container. Refrigerated, it stores for about a month.
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