What is Ramos Gin Fizz exactly? First of all it is a cocktail. A long drink cocktail. It was created in the city of New Orleans in 1888 by a bartender called Henry Charles Ramos. Ramos Gin Fizz is an extremely yummy combination of gin, egg white, fresh lemon juice, heavy cream and soda. If you omit the orange blossom water, then you will never get those floral notes that come out of the drink before your lips touch this creamy and frothy liquid. This gin fizz cocktail requires a lot of shaking. Imagine that during the old days Ramos’ customers used to wait for their drinks up to 20 minutes while watching the “shaker boys” shaking really vigorously and extremely hard! Of course, nowadays you may use a small handy mixer to whisk the drink inside the shaker (before adding ice). Read the details below:
- 45 ml London Dry Gin (I suggest Navy Strength)
- 15 ml lemon juice
- 15 ml lime juice
- 20 ml sugar syrup (2:1)
- 3 drops orange flower water
- 40 ml cream
- one egg white
- one splash chilled soda water
Pour all the ingredients into a mixing glass except the soda water, adding the egg white in the end. Shake all ingredients without ice vigorously for as much as your muscles can handle or use a small handy mixer. The main purpose of this step is to make a fluffy meringue. Then add ice and shake for another minute, until extremely cold and frothy. Then shake it some more. Don’t stop. Shake it! Strain into a tall Collins glass – optionally without ice – and top up with soda water (you need to add soda water, it’s a gin fizz remember?). Garnish with one or more orange peels. There you go! (pictures taken by Vangelis Patsialos)
