The Ramos Fizz is an amazingly refreshing cocktail that combines gin with an egg white, vanilla extract and lemon-lime soda. Seriously. If I read that I might be puking in my mouth too, but this drink it really good guys – I swear!
Created in 1888 in by Henry Ramos(right), the Ramos Fizz is one of the oldest cocktails in the books. Sometimes you may see it on a menu as the New Orleans Fizz. The thing that makes this drink unique is that you must shake the shit out of it for five minutes to ensure that the cream, egg and gin make a frothy drink. History says that Ramos himself even used several bartenders just to shake one drink. Now that we live in an age with blenders, you can get the same effect by using some electricity vs. manpower.
I’ve shared a recipe with you below from Epicurious.com that was made by Eben Freeman, the bartender at the now defunct Tailor in New York City. I can say I did have the pleasure of organizing an event at Tailor in February before it closed. It saddens me because they made the most unbelievable cocktails!
Ramos Gin Fizz (adapted from Epicurious.com)
1/4 cup (2 ounces) gin
1 dash (3 to 4 drops) orange blossom water*
1 large egg white
1 tablespoon (1/2 ounce) half-and-half
1 tablespoon (1/2 ounce) fresh lemon juice
1 tablespoon (1/2 ounce) fresh lime juice
1 tablespoon (1/2 ounce) simple syrup
1 cup ice cubes
2 tablespoons (1 ounce) seltzer
Preparation
*Also called orange flower water; available in liquor stores and in the specialty foods section of some supermarkets.
In large cocktail shaker, combine gin, orange blossom water, egg white, half-and-half, lemon juice, lime juice, and simple syrup. Shake vigorously for 25 seconds. Add ice and shake for 30 seconds more.
Strain mixture into 8-ounce glass. Slowly pour soda water down inside edge of shaker to loosen remaining froth. Gently ease soda water/froth mix onto drink and serve.
(Sources: Epicurious.com, drink image from Epicurious.com, Henry Ramos image from chanticleersociety.org)
Post a Comment