Ramos FizzAugust 14, 2009
After stealing two sips of a friend’s Ramos Gin Fizz at Rickhouse, I wanted to make my own. It’s one of those drinks that you don’t order just anywhere and it’s rarely worth the effort to make unless you are really trying to impress someone.
- 2 ounces Hayman’s Old Tom gin
- 1 egg white
- 1/2 ounce lemon juice
- 1/2 ounce lime juice
- 1/2 ounce Clement’s Creole Shrubb
- 1 ounce heavy cream
- soda water
Combine all ingredients but soda and shake with ice for 2 minutes.
Strain into a collins glass and top with soda water.
Lots of Tips:
- When making the Ramos Fizz for others, use a three-piece shaker instead of a Boston shaker, because nobody wants to see the cream in their cocktail curdle with lemon juice in glass.
- Using a soda siphon enhances the drink aesthetically, because adding soda under pressure allows you to create a bubbly head on the drink that simply pouring soda will not allow. Lacking a siphon, you can use a trick I learned from mischievous students when I was teaching middle school. Poke or drill a hole in the cap of a plastic soda water bottle and squeeze it into the glass in a sharp stream to froth the drink.
- The traditional recipe calls for orange blossom water, but it is absurdly hard to find outside of the middle east, so Clement’s Creole Shrubb, or another orange liqueur, such as triple sec, Cointreau or Grand Marnier, can be substituted as above. Alternately, rosewater can be used.
- Drop the spring from a cocktail strainer into the shaker and shake before adding ice and shake again to expedite the emulsification of the egg white.
- If you don’t have an Old Tom gin, use a regular London Dry gin like Beefeater and add a barspoon of sugar.