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.
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