Ramos Gin Fizz

We’re back! With another! Back to basics!

This week we’re talking about the Ramos Gin Fizz — there are so many techniques out there on how to perfect this cocktail, and I can’t wait to perfect my method. I’ll definitely be giving myself a pat on the back for a solid first attempt! The goal is for you to have a sturdy (almost meringue like) frothy head.

Ingredients:

  • ½ oz simple syrup

  • ½ oz lime juice

  • ½ oz lemon juice

  • ½ oz heavy cream

  • 2 oz gin

  • 1 egg white

  • 1 dash orange blossom water

  • sparkling or soda water

Directions:

  1. In a stainless steel shaker tin, add simple syrup, lemon juice, lime juice, heavy cream, gin, egg white, and orange blossom water. Dry shake for about 20-30 seconds to emulsify the egg white.

  2. Add about two larger ice cubes and shake again until the ice completely dissolves. It’s common for bartenders to hand off the shaking because it’s an exhausting task!

  3. Place the shaker tin in the freezer for about two minutes.

  4. In a chilled Collins glass, add approximately 1 oz of sparkling (or soda) water and slowly strain in the contents of the shaker tin.

  5. Place the glass in the freezer to settle for another two minutes.

  6. Top with more sparkling water and let the foam rise up above the glass.

PSST! THIS IS THE STUFF I USED:

classic cocktails, creamy, egg whites, ginEvieComment