The Ramos Gin Fizz is a classic New Orleans cocktail. It’s also a favorite breakfast drink in our home; Christian’s family drank them every Christmas morning when he grew up in snowy (far from NOLA) Vermont.
Read the history behind your favorite Fizz.
The ingredient proportions vary slightly depending on the bartender, but these are the basics:
Ramos Gin Fizz
1.5 oz Gin
1 Egg white
1 oz Simple syrup
1/2 oz Lemon juice
1/2 oz Lime juice
2 oz Cream
3 dashes orange flower water
1–2 oz Soda water
The trick to mixing this bad boy is to combine the ingredients in the metal half of your shaker before you add ice. Some say that the direct contact with the gin and citrus “cooks” the egg. Shake without ice for about 20-30 seconds. What you’re doing is frothing the egg white and cream. Then add ice and shake vigorously. Finally strain the cold, emulsified liquid into a chilled, tall glass with the soda water at the bottom (this prevents the soda from beating down the foam) and enjoy!
Photo courtesy of ReeseCLloyd, Flickr.