Creema di Leema Cocktail
Why This Recipe Works
by Paul Adams
In her young-adult novel The Homeward Bounders, Diana Wynne Jones's grimly wandering protagonists have a brief respite in a blithe, carnivalesque land they call Creema di Leema, after the local tipple. "It was like a sort of creamy orange juice. It never made you really drunk—just happy and bubbly."
As we started exploring the possibilities of augmenting citrus juices with powdered pure acids, we were reminded of that happy-go-lucky land and its eponymous beverage. It sounded sort of like a refreshing Ramos Gin Fizz but with sweet orange instead of harsh lime and lemon. A fizz made with straight orange juice would taste insipid because of the lack of acid, but what if we used orange juice with acids added to give it the acidity of lime juice? Perfect. As in a Ramos fizz, we balanced the gin and citrus with a rich froth of cream and soda water, stabilized with a touch of raw egg white to create a lasting foamy head. And a hint of vanilla, in lieu of the perfumy orange-blossom water that lends a Ramos its sultry exoticism, gives the Creema di Leema a nostalgic creamsicle-like note.
Photography by Steve Klise