Ramos Gin Fizz
A classic cocktail made with citrus and cream.
Equipment
- cocktail shaker
Ingredients
- 2 oz gin (I used botanical rum for a twist)
- ½ oz lemon juice
- ½ oz lime juice
- ¾ oz simple syrup (I used cardamom simple syrup- here's the easy recipe)
- ¾ oz half & half or heavy cream
- 3 drops vanilla extract
- 3 drops orange blossom water
- 1 egg white
- club soda
Instructions
- Add all of the ingredients except the club soda to a chilled cocktail shaker*. Do not add ice. This is what's called a "dry shake". Shake vigorously for as long as you can, 60+ seconds would be amazing. It might leak a bit, so you may want to shake over a sink.
- Add ice and shake again, 60+ seconds. The more you shake, the denser your foam will be.
- Have your empty Collins glass ready. Strain the cocktail shaker into the glass while simultaneously slowly pouring the club soda. Pour from a higher-than-usual distance for optimum foam-age. Stop when the glass is full.
- Place the glass into the freezer for 1 minute. The time allows for the foam to start separating from the rest of the drink and the cold temperature helps it stiffen a bit.
- Take the glass out and slowly pour more club soda into the center of the foam, again from a high distance. The foam should start to rise above the glass. Stop when the foam is about an inch or two above the glass.
- Serve with a straw and an optional orange slice or lemon peel.
Notes
*If you use a metal cocktail shaker, place it in the freezer to chill it or shake some ice cubes in it for a few seconds. This is done to ensure that the metal will contract and form a tight seal for when we do a "dry shake" (shaking without ice) with the ingredients. If you attempt to do a dry shake in a metal cocktail shaker without first chilling it, it's gonna leak everywhere.