Ramos Gin Fizz
The key to a good Ramos Gin Fizz is to shake with ice for as long you
are able, at least 1-2 minutes, making the texture silky smooth.
The Ramos Gin Fizz was invented by Henry C. Ramos at the Meyer's Restaurant in New Orleans, and it has gone on to become a classic drink of that city. Making it properly requires an awful lot of shaking, but the result is worth it.
In a well-made Ramos Gin Fizz, the frothy head is sturdy enough to extend beyond the top of the glass. Bartenders have been known to compete to see who can make the tallest head on the Ramos Fizzes.
The Ramos Gin Fizz was invented by Henry C. Ramos at the Meyer's Restaurant in New Orleans, and it has gone on to become a classic drink of that city. Making it properly requires an awful lot of shaking, but the result is worth it.
In a well-made Ramos Gin Fizz, the frothy head is sturdy enough to extend beyond the top of the glass. Bartenders have been known to compete to see who can make the tallest head on the Ramos Fizzes.
Ingredients
Units:
- Egg white - 1 Tbsp
- Gin - 2 fl oz
- Lemon Juice - 1 Tbsp
- Lime Juice - 1 Tbsp
- Simple Syrup - 1 fl oz
- Orange-Flower Water - 3 drop
- Cream - 1 fl oz
- Club Soda - 5 fl oz
Directions
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