Ramos Gin Fizz

2012-05-26T21:30:00Z 2012-11-01T15:18:34Z Ramos Gin FizzStory and recipe by Matt Seiter | Photography by Laura Ann Miller Feast Magazine | Inspired Local Food Culture/Midwest

Ramos Gin Fizz

Serves | 1 |

  • 2 oz Broker’s London Dry Gin
  • 1 oz simple syrup
  • 1 oz heavy cream
  • ½ oz fresh lime juice
  • ½ oz fresh lemon juice
  • 1 egg white
  • 3 dashes orange flower water
  • 1 oz club soda

| Preparation | Combine all ingredients except soda in a shaker. Dry shake for 7 seconds. Add ice and shake vigorously for 45 to 60 seconds. Strain into a Collins glass. Dump the ice from the shaker and add club soda. Swirl the soda in the tin quickly until a frothy foam forms. Pour the liquid into the Collins glass and spoon the foam on top of the drink, creating a “mountain of snow-white goodness.”

Working with eggs: Raw eggs have been an important ingredient in cocktails for centuries, with countless cocktails containing egg whites, egg yolks and whole eggs. In addition to the Ramos Gin Fizz, you’ll find eggs in the Clover Club, Clover Leaf, Coffee Cocktail, Delicious Sour, Silver Fizz, Golden Fizz and Morning Glory Fizz.

Egg whites bring a creamier texture and a frothy head to cocktails. Egg yolks add a silky richness, like that of melted chocolate, that you can’t get from any other ingredient. And whole eggs offer the best of both – rich creaminess with a frothy head. When used in a cocktail, eggs don’t impart an egg-y flavor but rather help blend the flavors of other ingredients beautifully and tame any flavors in the drink that are too strong. The Ramos Gin Fizz is one of the best introductions to the world of egg cocktails.

NOTE: If you’re worried about salmonella, use pasteurized eggs. In addition, be sure to crack your egg in a separate bowl first to see if there’s blood in it. If there is, simply dump the egg, wash your tins and grab another one.

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