Ramos Gin Fizz

RAMOS GIN FIZZ

• 2 oz. / 60 ml. gin

• 1½ oz. / 45 ml. heavy cream

• 1 oz. / 30 ml. simple syrup

• ½ oz. / 15 ml. fresh lemon juice

• ½ oz. / 15 ml. fresh lime juice

• 1 dash orange flower water

• 1 fresh egg white

• 2 oz. / 60 ml. soda water

• orange peel oil

METHOD
A COMMON METHOD
shake all but soda with ice / shake again without ice / slowly pour ⅔ of the cocktail in a highball glass over soda / let it settle in the freezer / pour in the rest of the cocktail / top with soda / express orange peel oil over surface

CURE METHOD (@curenola):
combine lime + lemon juices, egg white, and orange flower water in a shaker / dry shake for 30 seconds / add gin, syrup, and two ice cubes / whip shake for 1 minute / add cream / shake for 1 minute / bang tin to settle drink / add soda to chilled glass / slowly strain ⅓ of cocktail into glass / bang tin to settle again / repeat with remainder of drink / express orange peel oil over surface

ABOUT
The (in)famous Ramos was created in 1888 by Henry Charles Ramos at the Imperial Cabinet Saloon in New Orleans. This is a classic everyone must try, but please do not order it if your bar is busy, as it requires time to perfect. It is said that Ramos trained his staff to shake for 12 minutes to make one cocktail with a stable meringue layer that will float on the surface. There are a number of techniques to shorten this time and I’ll include the standard one below. Cheers y’all!