Cocktailing

Ramos Gin Fizz

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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

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    Don't Fear The Egg White (Washington Post)

    Ramos Gin Fizz

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    Off to Osaka Kevin MacLeod (incompetech.com)

    Licensed under Creative Commons: By Attribution 3.0 License
    http://creativecommons.org/licenses/by/3.0/

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    CocktailingBy Troy Denkinger
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