Ramos Gin Fizz (Again)

Given how few Ramos Gin Fizzes I've actually had the opportunity to imbibe in my drinking life, this silky, fluffy gin beverage has certainly made an impact. It's been 13 years (!) since I posted my first recipe, but recent efforts demand an update. Here follows an improved version.

Ramos Gin Fizz

2 oz Old Tom gin*
1 oz heavy cream
0.75 oz egg white

0.75 oz simple syrup 

0.5 oz lemon juice
0.5 oz lime juice
3 dashes orange flower water
3 oz soda water

Shake all the ingredients (except the soda water!) hard in a cocktail shaker with ice for a very long time, at least a couple of minutes. Pour the soda water into a chilled high ball glass and begin slowly straining the contents of the shaker on top. When the liquid reaches the surface of the glass, imagine you're pulling a pint of Guinness and wait until things settle, before carefully adding the remainder of the drink on top until the fluffy foam begins to rise above the level of the glass. It's a marvel.

*Old Tom gin is sweeter and more full bodied than London Dry. Try Hayman's.

Lemon Drop

At some point during the earlier stages of the pandemic I stumbled across a recipe for the Lemon Drop, a 1970s-era sweet vodka concoction. Lacking vodka, but stocked full of gin, I swapped the main ingredient and made a few other alterations to produce what I insist is a more grownup and fragrant interpretation, whose name I liked and kept.

Lemon Drop

(Serves 2)

3 oz gin
1.5 oz triple sec
1.5 oz lemon juice
0.75 oz simple syrup
1 oz egg white

Dry shake all the ingredients (without ice) until the egg white is pillowy. Add ice and shake again until the ingredients are chilled. Strain into a chilled coupe.

Although not pictured above, I have been known to dash a couple of drops of Angostura bitters on the surface of the drink before serving, Pisco Sour-style.

Mexican Martini

 

When you want an intenser Margarita, try a Mexican Martini. To the base ingredients of a trad Marg (tequila, triple sec, lime, sugar), we add some fresh orange and a little olive juice, and serve it up like a Martini, garnished with olives. They're big in Austin, where they're often served alongside a baby cocktail shaker containing a bonus second pour. But of course.

Mexican Martini

(Serves 2)

2 oz tequila
1 oz triple sec
1 oz lime juice
1 oz orange juice
0.5 oz simple syrup
0.5 oz olive juice
Olives and salt to garnish

Shake ingredients with ice. Strain into a chilled cocktail glass or coupe, rimmed with salt if you like. Throw in a couple of olives. Baby shaker optional.

Oaxacan Wipeout

 

Our top cocktail at neighborhood Austin mezcal bar La Holly, the Oaxacan Wipeout marries mezcal, pineapple and habanero for a smoky, fruity kick in the agaves. It took me a few attempts to recreate this deliciousness, but I did it for the people.

Oaxacan Wipeout

(Serves 2)

2 oz mezcal
1.5 oz pineapple juice
0.75 oz lime juice
0.5 oz habanero syrup*
0.5 oz egg white
Ground cinnamon to garnish

Shake all ingredients except the egg white with ice. Strain to remove ice. Add egg white and shake again (dry shake). Strain into a chilled coupe glass. Dust the top of the drink with a coupe of dashes of ground cinnamon.

*Habanero Syrup

1 cup water
1 cup sugar
1 habanero pepper, halved and seeded
0.5 tsp ground cinnamon

Bring the water and sugar to the boil, stirring to dissolve the sugar. Reduce heat and add habanero and cinnamon. Gently simmer for 15 minutes and let cool for another 15 minutes before removing habanero. Should keep in the fridge for a few weeks. 

While I generally find assembling special syrups a chore, this one is worth the trouble.