Ramos Gin Fizz

In 1888, Henry Ramos invented a New Orleans classic cocktail that was so
labor intensive he employed a relay of bartenders to shake it. What a sight
that must have been. The subtle citrus flavors and the creamy texture make
this one a really treat.
Note that this is served up in a Collins glass, so don't add ice to the
serving glass.
2 ounces London dry gin
1/2 ounce fresh lemon juice*
1/2 ounce fresh lime juice*
1/2 ounce simple syrup
1 ounce heavy cream
1 egg white**
3 drops of orange flower water
1 drop of vanilla extract
club soda
Everything except the club soda goes into the shaker without ice. Dry shake
for about a minute. Add ice and shake again for at least two minutes (feel
free to try to shake it for 12 minutes). Carefully pour into a tall glass
without ice. Pour enough club soda into the glass to fill it up. Drop in a
straw and serve.
*In the podcase, I said 1 ounce. It should be 1/2 ounce.
**If you are squeamish about using raw egg whites, you can substitute
pasteurized or powered. But I wouldn't recommend it.
Photos by Lisa Denkinger
See photo (https://www.instagram.com/p/BThgpJFB6pi/?taken-by=troycocktailing&hl=en)
See photo (https://www.instagram.com/p/BThgms5hruF/?taken-by=troycocktailing&hl=en)
See photo (https://www.instagram.com/p/BThgkSBBCiI/?taken-by=troycocktailing&hl=en)
Don't Fear The Egg White (Washington Post) (http://www.washingtonpost.com/wp-dyn/content/article/2007/10/30/AR2007103000327.html)
Ramos Gin Fizz (http://punchdrink.com/recipes/ramos-gin-fizz/)
Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541)
Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

In 1888, Henry Ramos invented a New Orleans classic cocktail that was so
labor intensive he employed a relay of bartenders to shake it. What a sight
that must have been. The subtle citrus flavors and the creamy texture make
this one a really treat.

Note that this is served up in a Collins glass, so don't add ice to the
serving glass.

2 ounces London dry gin
1/2 ounce fresh lemon juice*
1/2 ounce fresh lime juice*
1/2 ounce simple syrup
1 ounce heavy cream
1 egg white**
3 drops of orange flower water
1 drop of vanilla extract
club soda

Everything except the club soda goes into the shaker without ice. Dry shake
for about a minute. Add ice and shake again for at least two minutes (feel
free to try to shake it for 12 minutes). Carefully pour into a tall glass
without ice. Pour enough club soda into the glass to fill it up. Drop in a
straw and serve.

*In the podcase, I said 1 ounce. It should be 1/2 ounce.

**If you are squeamish about using raw egg whites, you can substitute
pasteurized or powered. But I wouldn't recommend it.

Photos by Lisa Denkinger

See photo

See photo

See photo

Don't Fear The Egg White (Washington Post)

Ramos Gin Fizz

Rate Cocktailing on iTunes

Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/